m. c. de marco: The New Kitchen Cookbook

Mulled Wine

To mull wine for a large group, I needed a recipe for three liters (one box) of wine. The internet is a light drinker, with most recipes being for just a bottle of wine. I adapted mine from a one-bottle recipe at The Toasty Kitchen (because Peter requested triple sec), an appropriately-sized recipe from A Good Dish, plus a recipe for gl├╝ewein.

Ingredients are also listed for one bottle (750 ml).

Ingredients

One Box of Wine

Serves 24.

One Bottle of Wine

Serves 6.

Directions

  1. Simmer most ingredients one hour (bottle) or longer (boxes) in a crockpot, or 15 minutes (bottle) or until heated through on medium heat on a stovetop, being careful not to boil.
  2. Add triple sec (or other liqueur) just before serving. (Or let guests add it to taste.)
  3. Preferably, serve through a strainer.
  4. After the first round, remove any citrus.
  5. Hold on low or warm (crockpot), or over a low flame.

Variants

Some people use zinfandel, tempranillo, burgundy, shiraz, a red blend, and/or moderately good wines. Nothing truly stunning, though.

Zest & squeeze one of the oranges.

Use apple or orange juice for the non-alcohol.

You can substitute candied ginger for fresh.

Add a vanilla bean.

Brazilian style mulled wine doesn’t seem much different from domestic mulling, though they take the less common sugar-water approach to the extra liquid.

A Good Dish recommended mix-ins: “sliced oranges, blanched slivered almonds, cinnamon sticks, raisins and chopped dried apples, apricots, pineapple or crystallized ginger.”