Mulled Wine (Glühwein)
Servings: 8 people
Mulled Wine (Glühwein) is perfect for sipping by the fire, or out on the slopes, or when friends and family come over. Make a big batch, keep it warm in your slow cooker, and you'll be very happy, even if the weather outside is frightful!
- 2 bottles red wine see NOTES for best wine to use
- 1 cup sweet vermouth
- 1 cup water
- 3/4 cup sugar
- 1.2 oz. mulling spices
- 6 cloves
- 2 cinnamon sticks plus more for garnish
- 1 lemon freshly squeezed
- 2 oranges sliced, divided
In a medium pot, add the wine, vermouth, water, sugar, mulling spices, cloves, cinnamon sticks, lemon juice, and slices from 1 of the oranges (leave the other orange sliced for garnish). Simmer over low heat for 15 minutes (don't let boil!).
Strain the liquid through a sieve and discard the solids, reserving the orange slices.
If desired, transfer to a slow-cooker and place on the WARM setting. Place the orange slices back into the mulled wine.
Serve with anise seeds, cinnamon sticks, and orange slices for garnishing.
When selecting wine, Beaujolais (or Beaujolais Nouveau) is always our first choice and is usually available just in time for the holiday season. Other wonderful options include Pinot Noir, Malbec, Syrah, or even a nice Cabernet.
Make sure you simmer the mulled wine over low heat. If you bring it to a boil, it will reduce the liquid, as well as cook out all of the alcohol.
The mulled wine can be made a day in advance, and then gently reheated over low heat before serving.
The recipe can easily be doubled or tripled if serving a larger gathering.
Calories: 95kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 78mg | Fiber: 2g | Sugar: 22g | Vitamin A: 74IU | Vitamin C: 25mg | Calcium: 25mg | Iron: 1mg