Not one, but TWO Punky Moms have made this Slow Cooker Mulled Wine recipe. If you needed an official seal of approval on how great it is, you’ve got it. I normally have just made mulled wine on my stove top every winter but this past week I was hosting a Cookie Exchange Party (punk rock I know) and didn’t have time to stand in front of the pot while it cooked. This slow cooker mulled wine was well received among the group, with many people going back for seconds…and thirds…The brandy really hits the spot! It always does!
Slow Cooker Cranberry-Orange Mulled Wine
- 1 750 ml bottle of Merlot, Cabernet Sauvignon or Zinfandel
- 2 cups orange juice
- 1 cup fresh or frozen whole cranberries rinsed and picked through
- 1/3 cup granulated sugar plus more to taste
- 1 medium orange
- 2 tablespoons whole cloves
- 2 3- inch cinnamon sticks
- 1/2 cup brandy
- Add wine, orange juice, cranberries, and sugar to a 3-quart or larger Crock Pot. Stir to help sugar begin to dissolve.
- Wash orange thoroughly and stud the orange with the cloves - just stick the cloves directly into the peel, pointy end first.
- Add the clove-studded orange and the cinnamon sticks to the wine.
- Cook on low for 2 - 3 hours, or until the berries are tender. You can cook it for an hour or two longer if you wish, but take care that it doesn't boil.
- Remove the orange and the cinnamon sticks, then VERY CAREFULLY pour the mulled wine through a fine-mesh sieve into a large heat-proof bowl. Using the back of the spoon, press on the cranberries to get all of the juices into the bowl.
- Return wine to the Crock Pot and stir in the brandy. Taste and add additional sugar until it's just sweet enough.
- Ladle into mugs and serve with a cinnamon stick, an orange slice, and/or fresh cranberries pushed onto a cocktail stick, if desired.
- Keep your Crock Pot on the "warm" setting to keep the wine nice and hot. If your Crock Pot doesn't have a warm setting, try alternating between "low" and off.