In these cool, winter months, there’s nothing quite like cozying up with a warming cup of mulled wine.
Honestly, it’s one of my favorite things about this time of year. Growing up in Montana, I have a love for the cool temperatures. It’s the perfect excuse to stay in after a long day, put some PJs’ on, grab a blanket and sip something warm. Enjoy some solo time, call a good friend, or if you’re feeling social, invite 2-3 of your closest friends over.
If you’ve never made mulled wine, now is your time. Welcome to bliss : ). For all my wine lovers out there, this one’s for you.
Several recipes are made with a lot of white sugar, resulting in an overly sweet drink that can leave you not feeling so great. To solve this issue, I’ve created a recipe that showcases the wine primarily and provides just the right amount of sweetness. Using just a touch of honey, I think you’ll find this quite balanced. If you’re more keen on a sweeter version, however just simply add a bit more agave to your taste. Honey is also lovely.
This Cranberry Pomegranate Mulled Wine was developed with William Sonoma’s amazing mulling collection: Cranberry Pomegranate Cider, Mulling Spices, and cinnamon sticks. The combination of cranberry, pomegranate, apple brandy and orange liqueur is really lovely when paired with this 2015 Willamette Valley Dion Vineyard Syrah.
If you don’t have some of these specialty items available in your kitchen, feel free to substitute with fresh apple cider, extra orange peels, whole cloves, and regular cinnamon sticks. This Mulling Spice Ball is quite helpful to keep all the spices together and out of your guest’s cups. You can also substitute the juniper berries for cloves.
If you’re having friends over, consider a little holiday splurge and serve it in this elegant Ruffoni Historia Copper Acorn Stock Pot. It’s a piece that will last a lifetime and bring beauty to the season over and over again.
- 1 750-ml bottle 2015 Willamette Valley Dion Vineyard Syrah (or similar varietal)
- ½ cup Williams Sonoma Cranberry Pomegranate Cider
- ¾ cup Apple Brandy Clear Creek
- ¾ cup Cointreau Orange Liqueur
- 2 tablespoons Williams Sonoma Mulling Spices
- 3 Williams Sonoma cinnamon sticks
- ¼ cup agave
- 1 orange, peeled (orange part only, removed with vegetable peeler)
- 6 juniper berries
- 6 cardamom pods
- 3 star anise
- Combine all ingredients in a heat retaining pot like a large stock pot or dutch oven.
- On medium heat, bring to a low simmer (being careful not to boil) for 15-20 minutes.
- Pour into mugs and serve warm.
Cider, Mulling Spices, and cinnamon sticks. If you don’t have these items available in your kitchen, feel free to substitute with fresh apple cider, extra orange peels, whole cloves, and regular cinnamon sticks. This Mulling Spice Ball is quite helpful to keep all the spices together and out of your guest’s cups. You can also substitute the juniper berries for cloves.