Ahhh. Now it’s the holidays. 

About This Recipe

This recipe for glühwein is super easy to make. And with its head-to-toe warming factor, this hot spiced wine is perfect for solstice walks. It’s perfect for snowflake-specked nights around the bonfire. It’s perfect for sitting in front of a crackling fireplace with a good book. Basically it’s perfect for all things winter.

What is Glühwein?

Glühwein is mulled – or spiced – wine, traditionally served up at Christmas markets in Germany.

It’s simply gently warmed red wine, simmered with warm winter spices like cinnamon and cloves. Then it’s sweetened with sugar, balanced with a bit of citrus, and – if you’re me – boozed up a bit more with a slug of brandy.

There are many names and variations served at Christmas markets all across Europe. Glogg, wassail, mulled wine, hot wine … or, of course, Glühwein – which literally translates to “glow wine.” Makes sense to me! (Where I learned that and more about the history of Glühwein can be found here.) 

In our house back here in the U.S., we call it Glühwein because the first time we tried mulled wine, it was a Glühwein. And … it was in a German theme town in our state, right here in the U.S. (Hangs head in shame.) 

I know, I know. I wish we had an incredible story about a decades-ago wintertime stroll at an actual European Christmas Market. And that’s definitely a life goal. 

Instead, our mulled-wine story took place several years ago on a frosty evening as we strolled the shops of Leavenworth, Washington. We ducked into a wine tasting shop and came out with our mittens wrapped around a warm mug of steaming, intoxicating goodness that warmed us from our noses to our toes.

And we’ve been recreating and refining our own Glühwein recipe back at home ever since. We love it, our guests love it, and I hope you don’t mind me sharing our recipe with you even though our experience – and recipe – might not be the most authentic you’ll find.

What are the Best Mulled Wine Spices for Glühwein?

For the best and easiest Glühwein, I take a cue from my Hot Spiced Cider recipe by 1) keeping it simple and 2) starting with a clove-studded orange.

I’ve tried many mulled wine spices in my mulled drinks and have found that a ton of spices is really not necessary – more does not equal merrier! In my opinion, the best mulled wine spices are simply a combination of:

• Cloves (whole, stuck in an orange)
• Cinnamon sticks
• This is not a spice, but for my Glühwein, I love to add some lemon peel too for extra citrussy brightness.

For the cloves and orange combo, not only is it super festive looking, but poking the cloves into the peel of a whole orange helps release the oils in the skin of the orange, adding flavor without bitterness. Plus, it helps contain the cloves so you don’t have to worry about picking a loose one out when you serve your Gluhwein. 

How to Make Glühwein (Hot Spiced Wine)

I add the orange to a medium saucepan over low heat. Then, I add some whole cinnamon sticks and a bottle of light-ish red wine. A low-to-mid-level pinot noir is always a winner for us. Next, stir in some sugar – plain old granulated is a good bet, though some might try honey or brown sugar. I like to keep the sweetener simple in Glühwein so the wine, citrus, and spice flavors really shine through. Oh, and throw in some lemon peels for good measure for a bit more citrus zest. Pun intended. 

Then I bring my spiced wine to just below a simmer and let it mingle with the citrus and spices for about 20 minutes. Then add brandy for some more warming magic. Brandy is such a perfect companion for mulled cocktails that I add it to almost every single one I make. 

So now that it’s obvious that you need Glühwein in your life, here’s the full, printable recipe. Cheers to a happy and cozy winter!

More Warming Winter Drinks

• Warm Vanilla Cinnamon Bailey’s Drink – so cozy!
• Hot Spiced Cider
• Slow Cooker Cranberry Orange Mulled Wine

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Glühwein (Hot Spiced Red Wine)

A winter cocktail sure to warm you from your head to your toes. Red wine is warmed with spices and citrus, then amped up with a bit of brandy for the coziest holiday drink.

Servings 4 servings

Calories 266kcal

Author Kare

Ingredients

• 1 each medium organic orange
• 20 each whole cloves give or take a few cloves – no need to be exact
• 750 ml light red wine 1 bottle, on the drier/lighter side is better. We love Pinot Noir, Lemburger or Merlot can also work
• 3 each (3-inch) cinnamon sticks
• 5 each strips lemon peel about 2 inches long each, just use a carrot peeler and try to avoid including too much pith
• 1/4 cup sugar start with 1/4 cup and add to taste up to 2/3 cup
• 1/3 cup brandy

Optional garnish

• Cinnamon sticks
• Orange slices

Instructions

• Using a toothpick, poke 20 holes all over your orange, then poke the cloves into the holes. 
• Add orange to a medium saucepan. Pour the wine into the pan. Add the cinnamon sticks, lemon peel, and 1/3 cup sugar. Stir gently to help dissolve the sugar.
• Turn the heat on medium-low and heat until just below a simmer. Do not boil! Reduce heat to low – just enough to keep warm but again, not simmering or boiling. Cover and let warm over the heat for about 20 minutes, until hot wine is flavored by the spices.
• Stir in the brandy. Taste and add more sugar if desired. Depending on your wine and tastes, you may only need the intial 1/4 cup of sugar, or you may need the entire 2/3 cup.
• Ladle into three large or four smaller mugs, garnish if desired, pass 'em out and and inhale your Glühwein goodness.

Nutrition

Calories: 266kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 237mg | Fiber: 2g | Sugar: 14g | Calcium: 54mg | Iron: 1mg

The post Gluhwein (Hot Spiced Red Wine) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Cranberry Apple Sangria Ingredients
• More Sangria Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I’m not hosting Thanksgiving this year, but I was asked to bring stuffing and a cocktail. So I decided to create an apple-forward red wine sangria, and I loved it so much, I had to share it here!

Exciting story, I know. But what this sangria lacks for story, it makes up for in flavor. It’s SO, so good.

Cranberry Apple Sangria Ingredients

This cranberry apple sangria has two different kinds of fruit juices in it – apple cider for apple flavor, and cranberry for a tart edge that helps make this sangria extra drinkable. And, well, juice-y.

I also add cinnamon and whole cloves because both are phenomenal in a red sangria, and most definitely in a red apple sangria.

• Red wine – I love Tempranillo for this sangria
• Apple cider – For juicy apple flavor!
• Cranberry juice – Adds a deep fruity note
• Brandy & Triple Sec – Sangria must be boozy!
• Apples – I like red delicious, honey crisp, or pink lady in this apple sangria
• Cinnamon sticks & cloves – For a nice, deep, warm spiciness that really helps amp up sangria
• Ice – for serving!

More Sangria Recipes

• The Best Red Sangria
• Strawberry Sangria
• Summer Sangria
• Apple Cider Sangria
• Pear Sangria
• Spiced White Wine Sangria
• Watermelon Sangria
• Mason Jar Sangria
• Margarita Sangria

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Cranberry Apple Sangria

A lush red sangria with apples, spices, brandy, and more. We love this sangria for the holidays!

Prep Time 4 hours hours 5 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 6

Author Kare

Ingredients

• 1 750-ml bottle fruity red wine (I like Tempranillo for this sangria)
• 2 cups apple cider
• 1 cup cranberry juice
• 3/4 cup brandy
• 1/2 cup Triple Sec
• 3 medium apples cored and diced (I like a combo of red delicious or another red apple + pink lady apples)
• 3 5- inch cinnamon sticks
• 1 teaspoon whole cloves
• Ice for serving

Instructions

• Add all ingredients except for ice to a large pitcher. Stir and cover with a lid or plastic wrap. Refrigerate for at least 4 hours or up to 24 hours.
• Stir again before serving. To serve, fill glasses with ice. Spoon several pieces of fruit into the glass and fill the rest of the way with wine. Pluck out any cloves that float to the top (and/or warn your drinkers to keep an eye out for them and pick them out if they come across any!) Garnish with fresh peppermint leaves and cinnamon sticks for extra-festive flair.

The post Cranberry Apple Sangria appeared first on Kitchen Treaty.

I wore white, and a woman approached me and looked me up and down. Laughing, she told me I was brave. I didn’t get it. Several wineries later, as I swirled my wine like an amateur, I splashed precious Zin all down my front. I didn’t really care, though, because I’d discovered the single greatest red wine in all the land. (Having several tastings under my belt didn’t hurt, either).

So why waste my very favorite wine on a batch of cranberry sauce?! Oh, my friends, it’s not a waste. I mean, you may not want to use the $50 stuff (YUM – my fave splurge) or anything, but don’t feel bad about sacrificing a hefty splash of reasonably priced Zinfandel in this Raspberry Red Wine Cranberry Sauce. (Plus, now I’ve given you an excuse to crack open a bottle. You’re welcome!)

Because zinfandel often smells to me like the most luscious of raspberry jams, I thought it would pair perfectly with raspberries for this unique (but super simple!) red wine cranberry sauce recipe. Instead of using water like we typically do for homemade cranberry sauce, we’ve got this rich red wine thing going on. Yes, yes, yes. Cinnamon, meanwhile, plays off of zinfandel’s spicy tendencies and brings us back around to fall, Thanksgiving style.

I’ve already made up a big batch of this cranberry sauce, and it eagerly waits in the freezer for this year’s Thanksgiving. I’m going to take it, along with a bottle of Zinfandel, to Thanksgiving dinner. And I’m going to wear white, dang it!

Bravery. It’s a good thing.

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Raspberry Cranberry Sauce

Red wine, raspberries, and cinnamon make for a special – yet still surprisingly simple – homemade cranberry sauce. Tart, just a bit jammy, and warmly spiced. Love!

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 12 ounces fresh or frozen cranberries
• 6 ounces fresh or frozen raspberries
• 1/2 cup honey + more to taste can substitute granulated sugar [will not be refined-sugar free] or pure maple syrup
• 3/4 cup red zinfandel wine not white zinfandel!
• 1/2 teaspoon ground cinnamon

Instructions

• Rinse cranberries and discard any unripe or shriveled berries. Pick over raspberries and do the same. Place in a medium saucepan over medium heat. Add 1/2 cup honey, zinfandel, and cinnamon.
• Cook uncovered, stirring occasionally, until cranberries pop and the sauce has thickened, about 20 minutes. Taste and add additional honey until the sauce has reached your desired level of sweetness. Remove from heat and let cool. Serve.
• Keeps for up to one week refrigerated in an airtight container, or for up to two months in the freezer.

The post Raspberry Cranberry Sauce appeared first on Kitchen Treaty.

I worked long and hard on creating the BEST red sangria recipe and I’m finally ready to share it with you!

Table of Contents

• The Story Behind the Recipe
• Developing the Recipe for Red Sangria
• Red Wine Sangria Ingredients
• Adaptations & Variations
• How to Make It
• How to Serve Red Sangria
• How Long Does Red Sangria Last in the Fridge?
• What to Serve with Red Sangria
• More Sangria Recipes

• Jump to the Full, Printable Recipe

The Story Behind the Recipe

When we moved awhile back, we left behind a favorite restaurant – a small, local, Italian eatery. We’d split a dreamy brick-oven quattro formaggi pizza – the perfect size for the two of us – and, buoyed by the fact that we were saving so much money on our simple shared dinner, we’d often splurge on a drink or two as well. My favorite? Their red sangria, a Spanish beverage. But being that we were in an Italian restaurant, their red sangria had a decidedly Italian influence (namely, orange!)

It was ruby red, earthy, fruity but not too sweet. Most memorably, it was clearly spiced with something I couldn’t quite put my finger on. Cloves? Allspice? Cinnamon? Maybe. I decided to start fishing for the recipe – or at least try to score a few hints – but man. They were seriously tight-lipped about their sangria.

I played dumb with a new waiter, pointing at the menu and asking, “Hmm. This sangria looks good. What’s in it?” I got some sort of generic answer. “Red wine. And … stuff.” I asked a waitperson who knew us well, but she was loyal to the restaurant. She offered just about the same amount of info – that is, nada.

When a friend’s son began working there, I thought maybe I finally had an in. A few weeks later, he reported back with something along the lines of the fact that the owner was indeed very secretive about his sangria recipe. No info.

Whatever man!

Developing the Recipe for Red Sangria

For this recipe, I ventured a tiny bit from the classic formula by skipping the sugar (I like to make up for it by adding ginger beer – plenty sweet – right before drinking) and – my secret weapon and I now suspect also the restaurant owner’s – a spoonful of allspice. The allspice adds a wonderful warm, spicy, and seasonal note along with the orange and apples, making for a glorious overall sangria indeed.

When I took my first sip of this red wine sangria, I practically did a fist pump. Or maybe I actually did – no “practically” about it. This stuff was very, very close to my restaurant fave. But I’m not going to keep my recipe a secret!

Red Wine Sangria Ingredients

The elements of red sangria are citrus (usually orange or lemon), maybe some apples, a fruity (but not too sweet) red wine, some sugar, and possibly some brandy or other liqueur. Simple, delicious.

For this red sangria recipe, we have:

• Red wine – A fruity yet somewhat neutral, dry red wine is the best in traditional sangria. You want it to be lower in tannins (so no Cabernet Sauvignon). Other great red wines for sangria are: Tempranillo, Rioja, Pinot Noir or red blends that are on the drier side. No need to spend a lot of money, here! A $10-$20 bottle will do you just fine.
• Orange juice – This helps your red sangria have that unmistakably juicy, fruity taste. Use fresh squeezed or bottled. Both are excellent!
• Fruit – apples, oranges, and red grapes. The grapes are optional but SO GOOD!
• Allspice – Whole allspices are the secret ingredient for a warm, slightly spiced traditional red sangria.
• Brandy
• Triple sec
• Ginger beer – A nice, zesty ginger beer is my favorite. Ginger ale or lemon-lime soda will also work. I also like sparkling water but the result is definitely less sweet. If you like a less-sweet sangria, this is the option for you, or you can start with a sweeter wine, or even add a little simple syrup to adjust the sweetness to your liking right before serving.

Adaptations & Variations

• If you’d rather leave out the ginger beer, I suggest stirring a spoonful or two of sugar into your sangria, to taste.
• Feel free to add whatever fruit you like! Lemons add a nice bright note (though they’re not really munchable). Berries, plums, pears, pineapple, and mango are all delicious!

How to Make It

It’s easy! Just add the ingredients (except the ginger beer) to a pitcher, stir, and chill for at least 4 hours.

How to Serve Red Sangria

Pull out a few pieces of fruit and add them to a glass. Remove any allspice if you prefer. Pour sangria in about 3/4 full, then top off with your carbonated beverage.

How Long Does Red Sangria Last in the Fridge?

Without the ginger beer, red sangria will last in the fridge for up to 4 days. Once you add the carbonated beverage, the bubbles will only last for so long, so add those when serving.

What to Serve with Red Sangria

• Moroccan Spiced Almonds
• Olive Hummus
• Grilled Vegetable Sandwiches

More Sangria Recipes

• Apple Sangria – One of my absolute faves! Juicy red sangria with apples and spices.
• Strawberry Sangria
• Summer Sangria
• Apple Cider Sangria
• Pear Sangria
• Spiced Sangria
• Watermelon Sangria
• Mason Jar Sangria
• Margarita Sangria

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Classic Red Sangria Recipe

Full-of-flavor red wine sangria with apples, oranges, allspice, and brandy. A splash of zesty ginger beer tops it off. Beware, this goes fast!

Prep Time 4 hours hours 10 minutes minutes

Servings 4 servings

Calories 449kcal

Author Kare

Ingredients

• 750 ml dry red wine 1 bottle
• 1 cup orange juice
• 1 large or 2 small apples cored and cut into chunks
• 1 medium navel orange sliced
• 1 cup red grapes optional
• 1 teaspoon whole allspice
• 3/4 cup brandy
• 1/2 cup Triple Sec
• 2 12-ounce bottles ginger beer*

Instructions

• To a large pitcher, add all ingredients except for the ginger beer. Seal or cover tightly and refrigerate for at least 4 hours or up to 10 hours. Scoop out a few pieces of fruit and add it to your glass, picking out the allspice if you prefer. Pour the sangria into the glass to about 3/4 full. Top off with ginger beer and stir gently to mix. And now the best part: serve and drink!

Notes

Wine notes: A fruity yet somewhat neutral, dry red wine is the best in traditional sangria. You want it to be lower in tannins (so no Cabernet Sauvignon). Other great red wines for sangria are: Tempranillo, Rioja, Pinot Noir or red blends that are on the drier side. No need to spend a lot of money, here! A $10-$20 bottle will do you just fine.

* A nice, zesty ginger beer is my favorite. Ginger ale or lemon-lime soda will also work. I also like sparkling water but the result is definitely less sweet. If you like a less-sweet sangria, this is the option for you, or you can start with a sweeter wine, or even add a little simple syrup to adjust the sweetness to your liking right before serving.

Nutrition

Calories: 449kcal | Carbohydrates: 39g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 6mg | Potassium: 327mg | Fiber: 3g | Sugar: 28g | Vitamin A: 254IU | Vitamin C: 52mg | Calcium: 35mg | Iron: 0.5mg

The post Classic Red Sangria Recipe appeared first on Kitchen Treaty.

CONSUME WITH CAUTION.

There is something oh-so very drinkable – and almost weirdly addicting – about this slow cooker mulled wine. I don’t know if it’s the tart/sweet combo, the cinnamon, the cloves, the wine, the brandy, its ability to warm you from the inside out, the magic of the season, all of it together, or what, but it is very easy to drink.

Possibly too easy to drink.

Contrary to how I may have represented myself here, I really am not that much of a drinker. I like cocktails and wine (okay, and beer too) but most often, I stop at one – or half of one. Usually because, depending on the alcohol content, it’s put me half to sleep. Because I’m usually kind of lame. (Occasionally – like, once every couple of years – I will power through and keep drinking and then … well, hoo boy. And oy.)

But this slow cooker mulled wine, for some reason, compels me to keep sipping. And sipping. Others who have tried it have experienced the same thing. So: please, heed the warning.

A slow cooker might be a host/hostess’s very best friend in the kitchen, especially during the holidays – and especially when you’re serving a warm, seasonal drink like mulled wine. A Crock Pot filled with an irresistible warm-spiced drink, a collection of mugs, a ladle – they take up a little big of room on the counter, and that’s it. So easy when entertaining.

A fruity wine like Merlot or even a Zinfandel or jammy Cabernet Sauvignon will work best in this slow cooker mulled wine recipe. But nothing too sweet, please, which could easily take the cocktail from clink-worthy to cloying. If you’re not sure, just sure start off with less sugar, tasting and adding more until you’ve hit the right balance of (strangely addictive) tart/sweet.

More Warming Winter Cocktails

• Warm Vanilla Cinnamon Bailey’s Drink – so cozy!
• Gluhwein – hot mulled red wine. YUM.
• Hot Spiced Cider – so good with a splash of rum!

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Slow Cooker Cranberry-Orange Mulled Wine

Get toasty! Red wine simmers in the slow cooker along with orange, cinnamon, cranberries, and cloves. A couple of glugs of brandy add a nice little kick, too.

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 6

Calories 211kcal

Author Kare

Ingredients

• 1 750 ml bottle of Merlot or another fruity (but not too sweet!) red wine such as Cabernet Sauvignon or Zinfandel
• 2 cups orange juice I either like squeezing my own or buying a 100% pure fresh-squeezed version
• 1 cup fresh or frozen whole cranberries rinsed and picked through
• 1/3 cup granulated sugar plus more to taste
• 1 medium orange I like to use an organic orange for recipes like this because it will be soaking in the beverage, peel and all
• 2 tablespoons whole cloves
• 2 3-inch cinnamon sticks
• 1/2 cup brandy
• Garnishes if desired: cinnamon sticks, orange slices, and/or fresh cranberries threaded onto a cocktail pick

Instructions

• 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. I like to poke it all over with a toothpick first to make holes for the cloves.
• 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. A berry or two may burst, so watch out!
• Return wine to the Crock Pot and stir in the brandy. Taste and add additional sugar until it’s just sweet enough. I like it just past the pucker point; you may prefer a sweeter mulled wine.
• 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.

Notes

A Crock Pot with a “warm” setting tends to work best for this recipe. Crock Pots do vary, but I’ve found if I keep it on low for more than three hours, it will boil – and you want to avoid boiling as it will burn off the alcohol.

Refined Sugar Free Option

Use pure maple syrup in place of the granulated sugar.

Nutrition

Serving: 8ounces (1 cup) | Calories: 211kcal | Carbohydrates: 19g | Protein: 1g | Sodium: 7mg | Fiber: 1g | Sugar: 14g

The post Slow Cooker Cranberry-Orange Mulled Wine appeared first on Kitchen Treaty.

I first caught wind of the idea of hot cranberry cider, or mulled cranberry juice, on a Martha Stewart Thanksgiving Special, over a decade ago. Time fliiiieeees man. But I digress.

Mulled Cranberry Apple Cider is good stuff, especially for the holidays, and – in my opinion for those over 21 – especially with rum. It’s perfect for if you prefer your Christmas drinks with alcohol, but also makes a super festive non-alcoholic Christmas drink. And because you add the booze directly to your mug, it’s great having a Crock Pot simmering on the counter for holiday entertaining, and everyone can partake – drinkers and non-drinkers alike.

Mulled Cranberry Apple Cider Ingredients

So what do we have in this festive Christmas drink? Here goes:

• Cranberry juice – for a rosy red hue and holiday flair.
• Apple cider – of course!
• A clove-studded orange – Cloves are my favorite mulling spice. When you stick them in a whole orange, they release the oils in the peel for even more mulled goodness.
• Cinnamon sticks – A mulled Christmas drink must!
• Lemon peel – No pith, please. We like citrus without the bitter taste!
• Honey – Completely optional (and for a vegan version, you can use Grade A maple syrup or sugar). Add only if you like your hot cranberry cider on the sweeter side.
• Rum – Optional of course. Because what’s better than Mulled Cranberry Apple Cider? SPIKED Mulled Cranberry Apple Cider!

How to Make This Make Mulled Cranberry Apple Cider Recipe

The full printable recipe is below, but in a nutshell, you want to very gently simmer all of the ingredients together (except the optional honey and/or optional booze) either in a Crock Pot or on your stovetop. Then add honey (or other sweetener) at the end if you decide you want it sweeter, and spike each individual mug with booze if you so desire.

Then plop in an orange slice, some cranberries (sugared cranberries or fresh), and sugared rosemary, if you like, for a festive garnish.

Whichever method you choose, do not boil! That cooks the solids in the cider and makes for a cloudy drink.

I hope you love this Mulled Cranberry Apple Cider. I truly think it’s the ultimate warm Christmas drink.

Cozy, warm, happy holidays to you!

More Mulled Drinks Perfect for the Holidays

• Hot Apple Cider (Crock Pot or Stovetop)
• Slow Cooker Cranberry Rosemary Mulled Cider
• Gluhwein: Hot Spiced Red Wine
• Slow Cooker Cranberry-Orange Mulled Wine

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The Ultimate Warm Christmas Drink: Mulled Cranberry Apple Cider

One of our favorite Christmas drinks! With cranberry juice, apple cider, a clove-studded orange, cinnamon, lemon peel, and rum if you like, this wassail warms you from your fuzzy Santa socks to your rosy nose.

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Calories 133kcal

Author Kare

Ingredients

• 1 whole orange
• 1 tablespoon whole cloves
• 4 cups cranberry juice 1 quart or approx. 1 liter
• 4 cups apple cider 1 quart or approx. 1 liter
• 3 lemon peels from 1 medium lemon; just the peel and not the pith [which can cause bitterness]
• 3 3-inch cinnamon sticks
• 1 to 2 tablespoons honey optional to taste; can substitute Grade A pure maple syrup or granulated sugar
• spirits if desired; sometimes I add 1/2 cup red wine for just a bit of extra oomph or a good splash of rum to the mug to spike it up a bit

Optional garnishes

• Orange slices
• Fresh cranberries
• Cinnamon sticks
• Sugared rosemary

Instructions

Stud the orange with cloves

• Use a toothpick to poke holes in the orange and then stuck the sharp end of the cloves into the orange. Set aside.

To make in a Crock Pot

• Add cranberry juice, apple cider, lemon peel, cinnamon sticks, and the clove-studded orange to a 3-quart or larger Crock Pot. Cook on low for about three hours, until warmed through but never boiling. Switch the Crock Pot to the warm setting, and it's ready to serve when you're ready to drink!

To make on your stovetop

• Set a heavy 3-quart or larger pot over the stove. Add cranberry juice, cider, lemon peel, cinnamon sticks, and the clove-studded orange. Turn the heat to medium and heat until just below a simmer. Don't let it boil or the cider will separate – it'll still taste good but will look cloudy. Turn the heat to low and cover. Lightly simmer for about 30 minutes.

Garnish and serve

• Ladle the cider into mugs. Garnish if desired.

Notes

2021 recipe update: I’ve tweaked this recipe to include a clove-studded orange (now a staple in all of my mulled cider drinks!) and, instead of slices of citrus, we’ve got just the lemon peel. I have learned over time that citrus slices = a bitter wassail because of the pith in sliced citrus. I also find that the honey is a matter of taste; without the bitter note from the citrus slices, I find that it’s not needed. But if you like a sweeter cider, by all means stir some in!

Nutrition

Serving: 1cup | Calories: 133kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 9mg | Potassium: 261mg | Fiber: 2g | Sugar: 30g | Vitamin A: 101IU | Vitamin C: 25mg | Calcium: 45mg | Iron: 1mg

The post The Ultimate Warm Christmas Drink: Mulled Cranberry Apple Cider appeared first on Kitchen Treaty.