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RECIPE: Mulled Wine In A Slow Cooker


[1] Slow cooker mulled wine. The recipe is below (recipe and photos #1 and #2 © Hello Fresh).


[2] It takes just 90 minutes in a slow cooker.


[3] If you have stemmed glasses, by all means use them (photo © Edward Howell | Unsplash).

 

March 3rd is National Mulled Wine Day.

Where we live, there’s enough of a chill in the month of March to warrant a cup of warm mulled wine.

“Mulled” means to heat, sweeten and flavor with spices for drinking. Cider and ale are also mulled.
 
 
MULLED WINE HISTORY

Mulled wine is a wine drink typically made from a hearty red wine, honey and spices.

It originated as a way to save wine that had gone bad, and became a traditional winter drink in northern Europe.

  • Glögg is the Swedish form of mulled wine
  • Glühwein is a German variation
  • Vin fieri (“boiled wine”) is Romanian…and so forth.

    Different countries use different spices (cloves and black pepper versus cinnamon and star anise, e.g.) and sweeteners (sugar, brown sugar, honey, molasses).

    But the end result is the same: fragrant, warm, sweet and comforting.
     
     
    RECIPE: SLOW COOKER MULLED WINE

    Don’t have a slow cooker? Here’s a stove top mulled wine recipe.

    Ideally serve mulled wine in a glass cup to appreciate the color and the garnish, but any cup is fine.

    Thanks to Hello Fresh for this recipe.

    Prep time is 10 minutes, cook time is 90 minutes.

    Ingredients

  • 1 bottle dry red wine (Cabernet, Merlot, Pinot Noir, Zinfandel, e.g.)
  • 2 cinnamon sticks
  • 3 star anise
  • 6 cloves
  • 2 pears, thinly sliced
  • 1 orange, juiced
  • 2 tablespoons honey
  • 2 limes, thinly sliced
  • 1 orange, thinly sliced, plus 1 for garnish
  • Garnish: Orange slices, quartered to fit in the glasses
  •  
    Preparation

    1. POUR the wine into a slow cooker along with the cinnamon sticks, star anise, cloves, orange juice, honey and pear slices. Stir to combine.

    2. TURN ON the heat and let simmer on low heat about 1 hour. Add the lime and orange slices and let the wine infuse for another 30 minutes on the “keep warm” setting.

    3. STRAIN the mulled wine, leaving out the cinnamon sticks and star anise.

    4. GARNISH with a few slices of pear, orange and lime.
     
     
    > MORE ABOUT MULLED WINE

     

     
      




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