Mulled Wine

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by Nancy Newcomer

Imagine walking in the front door, shaking off the winter cold and smelling the aroma of warm, mulled wine. It’s a treat for the senses and a seasonal favorite from years ago. There’s nothing quite like it and your guests will love it! I put this recipe together for the Fall/Winter edition of Santa Barbara Dining & Destinations magazine. How lucky was I to have the amazing Matt Dayka arrive at my house to shoot this incredible photo of the finished product? Make sure to serve it in glass mugs to show off all those pretty spices.

Mulled Wine (serves 10)

1 (750ml) bottle dry red wine
4 cups apple cider
Juice from 1 orange
1 apple sliced
12 juniper berries
2 cinnamon sticks
6 star anise

cinnamon sticks
orange peel
star anise
juniper berries
apple sliced in full rounds (cute star in the middle makes for a pretty garnish)

Combine wine, cider, orange juice, apple slices, juniper berries cinnamon sticks, and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pull out apple slices. Pour into mugs. Garnish with a cinnamon stick & orange peel, star anise, juniper berries, & apple rounds. If your mugs are on the small side, a cinnamon stick and orange peel will suffice.
Please note: Do not use ground cinnamon as it will give your mulled wine a gritty texture.

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