Mulled wine has become a Christmas tradition for me. It’s so easy and just packed full of warming spices that leaves me in a cozy spirit. It is a great drink to share at a holiday gathering.
I’ve done a few things different in this recipe compared to other mulled wine recipes. I chose white wine because it doesn’t acquire a bitter taste when left on the heat too long like red wine can. I toasted the brown sugar before adding the liquids to infuse a bit of extra caramel flavor.
I choose to simmer the spices in the juice first, this allows all of the flavors to infuse without reducing the wine too much and burning off all of the alcohol.
If you cannot get all of the spices I listed below just be sure to use some cinnamon and cloves and it will still turn out great!
5-6 servings
Ingredients:
Directions:
Add the brown sugar to a pot over medium high heat. Allow to toast for 30 seconds to a minute stirring constantly, be careful to not let it melt. This step isn’t necessary but adds an extra toasty and caramel flavor to the end result.
Add in the orange juice, all of the spices, and the cranberries and allow to simmer for 5 minutes. This will allow all of the spices to steep and the flavors to mix without burning off all of the alcohol in the wine.
Reduce the heat to low and add in the wine, let it warm up on low heat for at least 15 minutes, do not let it simmer. When you are ready to serve add in the brandy and garnish with orange slices.
