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Slow Cooker Mulled Wine Recipe
Ben Carraoli

Slow Cooker Mulled Wine Recipe

I recently tried making mulled wine in my slow cooker, and I have to say, it was a game-changer! The warm, spiced aroma filled my entire kitchen, and it instantly made me feel cozy. I love that this recipe is so easy to prepare, and my guests could help themselves throughout the evening.
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Total Time 2 hours 10 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 bottle red wine 750 ml ~ I prefer Merlot or Cabernet for a rich, smooth flavor.
  • 1/4 cup brandy ~ adds warmth and depth; optional but recommended.
  • 1/4 cup sugar ~ balances the tartness of the wine; you can adjust to taste.
  • 3 cinnamon sticks ~ whole sticks release a gentle lasting spice.
  • 6 allspice berries ~ slightly sweet and peppery perfect for depth.
  • 3 star anise ~ gives a subtle licorice flavor that complements citrus.
  • 4 cloves ~ warm and aromatic enhances the spice blend.
  • 4 cardamom pods ~ lightly crushed to release the fragrant seeds.
  • 1/4 teaspoon freshly grated nutmeg ~ adds warmth and complexity.
  • 1 vanilla bean split ~ boosts sweetness naturally.
  • 2 clementines or small oranges sliced ~ fresh citrus adds brightness.
  • Fresh cranberries or raisins optional ~ tartness or sweetness, depending on preference.

Method
 

  1. Slice your clementines or oranges, split the vanilla bean, and lightly crush cardamom pods. This helps the flavors infuse the wine fully.
  2. Pour the red wine into the slow cooker. Add all the spices, citrus slices, brandy, sugar, and any optional dried fruit.
  3. Set the slow cooker to low and let the wine warm for about 2 hours. Avoid boiling, as it can make the wine taste bitter.
  4. After 2 hours, taste the wine and adjust sweetness or spice levels if needed. Stir gently to mix everything evenly.
  5. Ladle the mulled wine into heatproof mugs or glasses. Garnish with extra cinnamon sticks, citrus slices, or rosemary sprigs if desired.

Notes

  • I always choose a wine I enjoy drinking on its own. It makes the end result much richer.
  • Letting the wine sit in the slow cooker with spices for a bit longer deepens the flavor.
  • I use fresh citrus and whole spices instead of pre-ground; it really enhances the aroma.
  • Stir occasionally to prevent spices from sticking to the bottom.
  • Taste before serving — I often add a little more brandy or sugar at the end.