As wine forms the base for the mulled wine, you do want to be careful with your selection. A bottle of Levant Shiraz makes the perfect base - we don’t recommend Cabernet Sauvignon or Pinot Noir. Cabernet Sauvignon is too high in tannin, and Pinot Noir is too light to carry the spices.
2. Warm gently
Wine is delicate, so don’t heat it for too long or at too high a temperature. Otherwise, the liquid and alcohol will evaporate and you’ll be left with a spicy syrup! A slow cooker is perfect if you’re worried about using the stove.
3. Be gentle with your aromatics
Exercise caution here. You don’t need to add too much. Remember, you can always add more, but you can’t take it away! You’ll need:
• Fresh oranges • Brandy, Cointreau or Grand Marnier • Whole spices (not ground) – cinnamon sticks, star anise, cloves, cardamom • Sweetener – brown sugar, honey or maple syrup
Mulled wine recipe
Serves 2-4 people
• 750ml bottle of wine • 1 large orange, cut into slices or half moons • ¼ cup brandy, Cointreau or Grand Marnier • 2 whole cinnamon sticks • 3 star anise • 3 whole cloves • 2 cardamom pods • 1-2 tablespoons of honey, brown sugar or maple syrup
Note: you can choose any combination of the spices to suit your taste
1. Empty your wine into a crock pot on the stove 2. Add the rest of the ingredients, except for your chosen sweetener 3. Warm your mixture until you start to see steam rising, but do not let it simmer, bubble or boil. 4. Reduce heat to the lowest setting and let it warm for 10-15 minutes. Add 1 tablespoon of your sweetener and taste. 5. If you would like it to be spicier, let it warm for another 10-15 minutes. Add an extra tablespoon of sweetener to suit your taste. 6. Strain and serve with a fresh orange slice.
Slow cooker option
Combine all ingredients except for the sweetener in your slow cooker and let it warm for 1-2 hours. Add 1-2 tablespoons of your sweetener to your preference.