Mulled wine with citrus slices is a perfect winter warmer!
This drink combines Pinot Noir or Merlot with apple cider, orange juice and a splash of brandy.
The recipe includes sliced blood oranges, cinnamon sticks, cloves and a drizzle of maple syrup, then simmers gently for 1-3 hours.
The orange slices infuse a zesty brightness that perfectly balances the spicy warmth.
Don’t strain out all the fruit. Those booze-soaked citrus slices make delicious edible garnishes for your mug!
Ingredients
Recommended Tools
Having the right tools on hand makes preparing mulled wine a breeze and ensures your festive drink turns out perfectly. These kitchen essentials will help you simmer, strain and serve your mulled wine with minimal fuss so you can focus on enjoying the warm, spicy aroma filling your home.
- Large Pot or Dutch Oven:A heavy-bottomed pot provides even heat distribution for gently simmering your mulled wine mixture without scorching.
- Fine Mesh Strainer:Essential for removing the whole spices and fruit pieces from your mulled wine before serving for a smooth drinking experience.
- Ladle:Makes serving hot mulled wine into glasses or mugs easy and mess-free while keeping your hands away from the hot liquid.
- Measuring Cups:Helps you accurately measure liquids like apple cider, orange juice and brandy for the perfect balance of flavors.
- Sharp Knife:Necessary for cleanly slicing blood oranges and pears that will be both infused and used as garnish in your mulled wine.
- Heat-Resistant Mugs:Perfect for serving your warm mulled wine and showing off the beautiful fruit slices and garnishes.
Additionally, preparing your ingredients in advance can help with meal prep efficiency and make the process even smoother on the day of serving.
Instructions for Mulled Wine With Citrus Slices
Let’s turn your kitchen into a cozy winter wonderland with this amazing mulled wine! Here’s how to bring this fragrant drink to life:
1. Grab a large pot and pour in 1 bottle of red wine (Pinot Noir, Merlot, or Shiraz work perfectly), 1½ cups of apple cider, 1 cup of orange juice, ½ cup of brandy, and ⅓ cup of maple syrup. Set it over medium-low heat – we’re warming, not cooking!
2. Now for the magic – add 3 cinnamon sticks, 1 teaspoon of whole cloves, 1-2 star anise pods (if you’re feeling fancy), and 2 cardamom pods. Toss in one sliced blood orange and one sliced pear too.
3. Let everything simmer gently for 1-3 hours, giving it an occasional stir to spread all those amazing aromas. Remember, it’s similar to how you would prepare spiced hot apple cider, which creates a delightful warmth.
Whatever you do, don’t let it boil – that’ll cook off the alcohol and nobody wants that disappointment!
4. After your patience has been rewarded, strain out all those spices and fruit pieces. They’ve done their job beautifully!
5. Time for the fresh finish! Add ⅓ cup fresh cranberries (if using), ⅓-½ cup of jewel-like pomegranate seeds, and your remaining sliced blood orange and pear.
Let these new additions infuse for just 10-15 minutes on low heat.
6. Pour into mugs or heatproof glasses and serve while it’s warm and fragrant!
Pro tip: For super-smooth sipping, strain again before serving – your guests will appreciate not having to fish out a clove while they’re trying to look sophisticated!
Pro Tips
Make prep easy by placing your whole spices in a tea infuser or cheesecloth sachet before adding to the pot, eliminating the straining step later while still allowing all the aromatic compounds to infuse your mulled wine. Additionally, having essential pantry staples on hand will ensure you can whip up this delightful drink anytime the mood strikes.
Substitutions & Variations
Mulled wine shines as a versatile winter warmer that welcomes creative adaptations while maintaining its cozy essence.
- Alcohol-Free Version: Replace wine with purple grape juice and skip the brandy, adding a splash of vanilla extract for depth and complexity.
- Honey Sweetener: Substitute maple syrup with local honey for a different sweetness profile and subtle floral notes.
- Berry Infusion: Add blackberries, blueberries and raspberries instead of pears for a more intense berry flavor that complements the wine beautifully.
- Spice Exploration: Try adding fresh ginger slices, allspice berries or vanilla bean for a unique aromatic profile beyond the traditional mulling spices.
- White Mulled Wine: Use Riesling or Gewürztraminer instead of red wine along with white grape juice and lighter colored fruits like apples, pears and white peaches.
- Tea Infusion: Add two bags of chai tea or Earl Grey during the simmering process to introduce subtle tannins and complementary spice notes.
- Adding Fresh Ingredients: Incorporating colorful fruits and spices can enhance the flavor profile of your mulled wine, similar to how a vibrant lentil salad incorporates fresh ingredients for a refreshing meal.
Leftovers & Storage Tips
Though you mightn’t finish your batch of mulled wine in one sitting, storing the leftovers properly ensures you can enjoy this festive drink for days to come.
Let it cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
When you’re ready for more, gently reheat on the stove—never microwave it!
The flavors actually deepen overnight, making day-two mulled wine extra delicious.
Holiday Party Showstopper
Mulled Wine with Citrus Slices
A warming holiday beverage combining red wine with seasonal fruits and aromatic spices.
- 1 bottle red wine (Pinot Noir, Merlot, or Shiraz)
- 1 ½ cups apple cider
- 1 cup orange juice (fresh or no sugar added)
- ½ cup brandy
- ⅓ cup maple syrup
- 3 cinnamon sticks
- 1 tsp whole cloves
- 1-2 star anise pods (optional)
- 2 cardamom pods
- 2 blood oranges, sliced
- 2 pears, sliced
- ⅓-½ cup pomegranate seeds
- ⅓ cup fresh cranberries (optional)
- Combine wine, cider, orange juice, brandy, and maple syrup in a pot over medium-low heat.
- Add spices, one sliced orange, and one sliced pear. Simmer gently without boiling for 1–3 hours, stirring occasionally.
- Strain out spices and fruit.
- Add cranberries, pomegranate seeds, and remaining sliced orange and pear. Infuse 10–15 minutes on low heat.
- Serve warm.
