Easy Crockpot Mulled Wine
EASY RECIPE FOR MULLED WINE MADE IN A CROCKPOT
The countdown is officially on. T-minus 7 days til it’s turkey time people! And I don’t know about you, but I’ve already been dreaming up all of the goodness that I will be stuffing my face with. I mean, how could I not?! It’s the ultimate foodie day. Believe it or not, though, it’s not just the food that I want to gobble up this time of year. I also gobble up the chance to slow down and spend time with family and friends, or the opportunity to host holiday gatherings, and participate in holiday activities. To me, the holidays are more than just food. They are like warm, fuzzy blankets thick with memories, traditions, scents, and stories and I look forward to when I can wrap myself up in them every year, making them thicker with new memories and traditions each season.
Mulled wine isn’t a holiday family tradition, per se, but the aromas that arise while making it are a part of my holiday “blanket”. It’s basically like liquid gingerbread, or, as some people say, Christmas in a cup. For me, the scents bring back memories of my Grandfather making his special turkey stuffing, or helping my Grandmother cook, or the first Thanksgiving where Dave’s family and mine met for the first time. Wine and wonderful aromas were involved in all of those memories, memories which have now come full circle to me making mulled wine for Dave and I to enjoy while we take in the holiday times.
Fun and memories aside, remembering to give thanks and give back is always a crucial part of our holiday season, as well. It can be easy to take for granted the family we have by our side, the food we have on our tables, the roof over our heads, and the clothes keeping us warm. Whether it’s Thanksgiving or not, Dave and I always make an effort to tell each other the things we are grateful for. I also keep a gratitude journal to write down three things I’m grateful for each day. And volunteering to assist those in need has always been, and still is, a big part of my life. When I heard about Kenwood Vineyards, the wine I used in today's mulled wine recipe, I was intrigued, not only because we’re wine fanatics, but also because of their partnership with WhyHunger. Wine + a good cause? I’m all ears! WhyHunger is a leader in the movement to end hunger and poverty by connecting people to healthy, affordable food and also through grassroots solutions for self-reliance and community empowerment. Kenwood Vineyards, a winery located in the heart of the Sonoma Valley, is dedicated to making premium wines that truly represent the Sonoma’s world-renown vineyards. They source grapes from dozens of vineyards, many farmed sustainably, and their wine is made in a “small lot” or “cuvee” style, meaning each lot from each vineyard is kept separate the entire process to allow the wines to reach their fullest flavor potential.
Whether giving back is already a family tradition or not, I suggest mulling up some wine and then mulling (I had to, sorry!) over ways you can get involved. Here are a few ideas to get you started-
Make a donation to your favorite charity
Buy an extra turkey for Thanksgiving dinner and donate to a local soup kitchen who will be serving Thanksgiving meals.
Cook an extra turkey on Thanksgiving. Make it into sandwiches, then pass them out to homeless people.
Spend time as a family, either before or after your Thanksgiving dinner, serving dinner at a local soup kitchen.
Invite someone who has no family to dine with you and your family on the holiday.
WHAT INGREDIENTS YOU NEED TO MAKE CROCKPOT MULLED WINE
WINE- you’ll need a whole bottle of a red wine of your choice; I like to use something drier, but use any red of your choice; I’ll be honest, this is a great way to use up a wine you’re not drinking, to make a cheap wine taste great, to finally use up that bottle of wine you were gifted but that really doesn’t taste much better than a three buck chuck (you know the wine I’m talking about), mulling will make even the worst of wines taste lovely (or at the very least, drinkable).
LIQUOR- I like to use a mix of brandy and orange cognac to add more depth and warmth to the wine, but you can use just one, both, a different kind of cognac or brandy or skip them altogether.
SPICES- I go hard when it comes to the spices. The more the merrier in my book. I use a cinnamon stick, nutmeg, whole cloves, star anise, dried ginger (a chunk of fresh ginger works well, too), pinch of allspice, fresh ground black pepper (don’t knock it ‘til you try it…you’d be surprised how much this lends to the overall flavor of the spices) and a whole vanilla bean (although you can leave this out).
SWEETENERS- I like to use a mix of honey and molasses to sweeten up the mulled wine. Feel free to use a spiced or citrus honey if you have it, otherwise plain honey will do the trick. You could leave out the molasses but it adds such a nice additional layer of warm and fragrant spices that I really recommend not omitting it if possible.
CITRUS- I add lemon and orange slices. I generally use naval oranges but blood oranges are a nice festive addition if you have them.
FRUIT- I will sometimes add cranberries as they soak up all the spices and wine making one tasty treat at the bottom of your glass, but they are definitely optional and not necessary. Feel free to also use fresh fruit or additional orange slices to garnish the glasses.
HOW TO MAKE MULLED WINE IN A CROCKPOT
Making mulled wine in the crockpot could not be easier. I mean, you’re essentially adding everything into the pot and then letting the crockpot do all the work for you. However, there is one key step at the beginning that is tiny and may seem insignificant but it does make a big impact in overall flavor.
STEP 1- First warm the spices. I promise this is much easier than it sounds and it helps the spices to open up and release even more of their aromas once the liquids are added in and make the mulled wine that much more flavorful. The easiest way to do this is to simply add them to the crockpot first and let them cook on high heat for a few minutes before adding everything else in.
STEP 2- Add in all the remaining ingredients, the wine, liquor, honey, molasses and citrus fruit.
STEP 3- Let everything cook. Start it on high heat for 30 minutes, add the cranberries (if you’re using them) then turn the heat to low and continue cooking for another 1-1 1/2 hours. Serve immediately or turn the crockpot setting to "Keep Warm" until you are ready for the wine.
FAQ
CAN THIS RECIPE BE DOUBLED OR TRIPLED?
This recipe can easily be doubled or tripled for large gatherings. Just make sure you’re crockpot is big enough. You can also make it in a huge stockpot and just transfer what you need as you need it to a crockpot to heat and serve.
CAN THE WINE BE MULLED IN ADVANCE?
You can prepare this up to a day in advance. In fact, the flavors get even richer and deeper the more time it has to meld together. If you’re making it ahead of time, just store it in the refrigerator until you’re ready to use it. Then start heating it about an hour before you're ready to serve it. If you are planning to serve this at a party or gathering, just make sure to turn the setting back to the "Keep Warm" once the drink is heated through. It may get a little thicker and the flavors may get too concentrated as it sits in the fridge, but you can simply add a little more red wine when you heat it up.
WHAT ABOUT LEFTOVERS?
Leftovers can be stored directly in the crockpot. Just place the lid on and keep it in the fridge for up to 2 days. This also makes it super easy to reheat. You can also transfer it to a pot and reheat it on the stove (if you only want to reheat a small amount).
WHAT ABOUT INGREDIENT SUBSTITUTIONS?
FOR THE DRIED FRUIT- feel free to use whatever kind you like, cranberries, apples, apricots, etc. are all good.
FOR THE COGNAC AND BRANDY- feel free to use only one of them, just make sure to do a full 3 tablespoons of whichever one you choose. You can also omit the brandy and cognac entirely.
INGREDIENTS
1 cinnamon stick (about 4 inches long)
1 vanilla bean, sliced in half (can be omitted)
15 grates of fresh nutmeg
5 whole cloves
2-3 star anise pods
1 large pinch of dried ginger (you can also use a slice of fresh ginger or 1-2 slices dried or candied ginger)
1 large pinch of allspice
A pinch of fresh ground black pepper
1 tablespoon of brandy (see notes)
2 tablespoons of orange cognac (see notes)
1 tablespoon of molasses
4 tablespoons of honey
1 bottle (750 ml) of red wine
1 orange, thinly sliced
1 lemon, thinly sliced
1/2 cup dried cranberries (optional; see notes)
Fresh fruit or star anise for garnish (optional; see notes)
DIRECTIONS
Set a large crockpot to high heat, then add all the spices. Let them cook for about 5 minutes, stirring occasionally. This step will help the aromas to fully release before any liquids are added.
Next, add in the brandy, cognac, molasses, molasses, and honey. Cook, stirring, for 5 minutes.
Lastly, add in the wine and the citrus fruit.
Cook on high for 30 minutes. Add in the cranberries (if you are using them, which you definitely should, as they soak up all the spices and wine making one tasty treat at the bottom of your glass!), stir, then turn the heat to low and continue cooking for another 1- 1 1/2 hours. Serve immediately or turn the crockpot setting to "Keep Warm" until you are ready for the wine.
NOTES
SERVING- This is perfect for holiday festivities and parties. Not only does it smell great, but it serves a lot of people, it's easy to throw together and it doesn't require much effort or maintenance. It goes great with appetizers, as well as popcorn for those holiday movie nights.
MAKING BIGGER BATCHES- This recipe can easily be doubled or tripled for large gatherings. Just make sure you’re crockpot is big enough. You can also make it in a huge stockpot and just transfer what you need as you need it to a crockpot to heat and serve.
LEFTOVERS- leftovers can be stored directly in the crockpot. Just place the lid on and keep it in the fridge for up to 2 days. This also makes it super easy to reheat.
MAKING AHEAD- You can prepare this up to a day in advance. Just start heating it about an hour before you're ready to serve it. If you are planning to serve this at a party or gathering, just make sure to turn the setting back to the "Keep Warm" once the drink is heated through.
INGREDIENT NOTES-
-For the dried fruit- feel free to use whatever kind you like, cranberries, apples, apricots, etc. are all good.
-For the cognac and brandy- feel free to use only one of them, just make sure to do a full 3 tablespoons of whichever one you choose. You can also omit the brandy and cognac entirely.
FRUIT GARNISHES- To make fruit garnishes, I used a pear, which I sliced into about 1/4 inch thick slices. I then used a mini cookie cutter to gently cut out shapes. You can either drop the fruit shapes directly into the mugs or you can place them on wooden skewers.
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ITEMS + INGREDIENTS NEEDED TO MAKE THIS RECIPE