When the weather changes in the fall, that means it’s time to use my easy mulled wine recipe —infused with warm spices and my special ingredient. A nice bottle of Ruby Port.
Mulled Wine Cooking Tips:
I use ruby port because it’s naturally sweet and removes the need of adding sugar to my mulled wine. For this recipe I used a bottle of Dow’s Fine Ruby Port.
Warm the mulled wine slowly over medium-low heat. If it gets to a boil the alcohol will cookout.
Crockpot/Slowcooker: Turn the heat to low on the crockpot, add all ingredients, and cook for 2-3 hours.
Remove the peel before juicing the orange.
Yes, there’s a small amount of salt. That’s just to enhance all the spice’s flavor.
If you want to make a non-alcoholic version. Use organic cranberry juice.
Can you make ahead?
Fridge: Mulled Wine: Mulled wine can be made three days in advance.
Reheating: Mulled Wine: Turn on heat to medium, add wine and reheat for 10 minutes or less. *Depends on how much you’re reheating.
Latest Recipe Video:
If you cannot find mace the recipe will still be delicious.
You cannot use a Tawny port for this recipe. Tawny’s flavors are lost when cooked.
Common One to One Substitutions:
Organic Cranberry Juice = Bottle of Red Wine
Cabernet Sauvignon, Zinfandel, Malbec, Syrah = Ruby Port
Apple Juice = Apple Cider
1 teaspoon Nutmeg = 1 Whole Nutmeg
How to make Mulled Wine
- Turn the heat on medium in a large pot add the port.
- Add the apple cider.
- Add the warm spices.
- Add the salt.
- Add the orange peel.
- Add the orange juice. Stir and cook for 20 minutes. Make sure mixture doesn’t boil.
- 2 bottles of Ruby Port
- 8 cups apple cider
- 4 star anise
- 4 sticks cinnamon
- 2 whole nutmegs
- 12 whole cloves
- ½ teaspoon mace
- 6 medium oranges
- ¼ teaspoon salt
- Turn the heat on medium in a large pot add the port, apple cider, star anise, cinnamon, nutmeg, cloves, mace, peel of 4 oranges, juice of 4 oranges and salt, stir once or twice, cook for 20 minutes. Make sure mixture doesn’t come to a boil
- Evenly divide warm wine amongst 12 cups, garnish with orange slices.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!