Slow Cooker Spiced Mulled Wine
If you’ve followed us long enough, you know that we delight in cooking with spices. They connect us with cultures and places that we love and admire. But they also journal the passage of time. The summer brought us bright and fiery peppers and spring promises subtle herbs and verdant aromatics. But the fall, in all its bronzed glory, brings us spices filled with the warmth of home and hearth. Our Slow Cooker Spiced Mulled Wine welcomes the season like a cozy throw by a fireplace.
We used the slow cooker setting on our new Instant Pot (oh my, what a revelation that handy appliance is), but first I let our spices heat for several minutes. The kitchen smelled like spice bazaar in Morocco with cinnamon, star anise, clove and nutmeg melding together.
A robust Cabernet Sauvignon stood up nicely to the strong spices as the mixture warmed for a few hours.
Right before serving, each glass was adorned with slices of orange and a scoop of fresh pomegranate seeds. There’s something quite luscious in the combining of spices with fresh fruits. Plus pomegranate seeds are a delight to eat.
How to Pick the Best Wine for Mulled Wine
- A strong, fruity wine is best and can stand up the infusion of spices and fruit.
- No need to go for expensive brands. Most bottles under $15 will work just fine.
- Choose a Merlot, Cabernet Sauvignon or Bordeaux.
- The Best Cabernet Sauvignon Under $20
Do’s and Don’ts for Spiced Mulled Wine
- Don’t use old spices. Fresher spices blend better.
- Don’t overheat your wine. You’ll scorch it and create odd flavors. Keep the temperature below 170 degrees.
- Do experiment with your spice chest. Try black pepper or cardamom.
Try our other cocktails:
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Slow Cooker Spiced Mulled Wine with Pomegranates.
Slow Cooker Spiced Mulled Wine with fresh orange slices and pomegranate seeds.
- 1 bottle Cabernet Sauvignon
- 1/2 cup light brown sugar
- 6 cinnamon sticks
- 5 star anise pods
- 1 tsp ground nutmeg
- 5 cloves
- 1 orange
- 1 pomegranate
Gently heat spices for a few minutes.
Add the bottle of wine to heated spices and stir until the ground spices are incorporated.
Warm wine for about an hour, or longer if needed.
Serve with fresh orange slices and pomegranate seeds.