Description

Craving a fragrant, soul-warming drink to elevate your holiday gatherings? The Best Mulled Wine combines rich red wine, sweet ruby port, and aromatic spices steeped in apple cider for a perfectly spiced winter sipper.

Ingredients

Scale

The Best Mulled Wine uses simple ingredients for a fragrant, flavorful result. Here’s what you’ll need for 8 servings:

3 cups apple cider: Adds sweet, appley depth to the spice infusion.
5 whole cloves: Provide warm, aromatic notes.
4 cinnamon sticks: Infuse a cozy, spicy flavor.
1 teaspoon whole allspice berries: Add earthy, peppery warmth.
1 teaspoon black peppercorns: Bring a subtle, spicy kick.
Two 750-milliliter bottles dry red wine: The robust base (e.g., Cabernet Sauvignon or Merlot).
2 cups ruby port: Adds sweet, fortified richness.
2 clementines, thinly sliced, seeds removed: Contribute bright citrus notes.
2 apples, thinly sliced, seeds removed: Enhance with fresh, fruity flavor.

Why These Ingredients Matter

Apple Cider: Infuses spices for a concentrated, sweet base.
Spices: Cloves, cinnamon, allspice, and peppercorns create a warm, aromatic profile.
Red Wine and Port: Provide depth, body, and a touch of sweetness.
Fresh Fruit: Adds brightness and a beautiful garnish.

Substitutions and Variations

Apple Cider: Swap with apple juice (reduce sugar if sweetened) or pear juice.
Red Wine: Use Pinot Noir, Zinfandel, or a red blend; avoid overly sweet wines.
Ruby Port: Replace with tawny port, sweet vermouth, or additional red wine with ¼ cup sugar.
Clementines: Substitute with oranges, tangerines, or ¼ cup orange juice.
Apples: Use pears or omit for a less fruity profile.
Spices: Adjust quantities (e.g., reduce cloves to 3 for milder flavor) or add star anise (1-2 stars).
Non-Alcoholic Option: Use non-alcoholic red wine and grape juice instead of port; simmer gently to avoid bitterness.
Gluten-Free: Naturally gluten-free; ensure all ingredients are gluten-free.
Flavor Variations:
- Spiced Citrus Mulled Wine: Add 1 sliced lemon and ½ teaspoon ground ginger.
- Berry Mulled Wine: Include ½ cup fresh or frozen cranberries with the fruit.
- Honey Mulled Wine: Replace port with ¼ cup honey for natural sweetness.
- Vanilla Mulled Wine: Add 1 split vanilla bean during simmering.
- Spicy Mulled Wine: Increase peppercorns to 1 ½ teaspoons or add a pinch of cayenne.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 3 cups apple cider, 5 cloves, 4 cinnamon sticks, 1 teaspoon allspice berries, 1 teaspoon black peppercorns, two 750-ml bottles red wine, 2 cups ruby port, 2 clementines, 2 apples.
Thinly slice clementines and apples, removing seeds.
Prepare a medium pot and a fine-mesh sieve.

Tip: Slice fruit thinly for even infusion and attractive garnishes; prep spices in a small bowl for easy addition.

Step 2: Infuse the Cider

In a medium pot, combine 3 cups apple cider, 5 cloves, 4 cinnamon sticks, 1 teaspoon allspice berries, and 1 teaspoon black peppercorns.
Bring to a boil over high heat, then reduce to a simmer and cook until reduced by a third (about 2 cups remain), approximately 10 minutes.

Tip: Stir occasionally to ensure even infusion; don’t over-reduce to maintain enough liquid.

Step 3: Strain and Combine

Strain the cider through a fine-mesh sieve into a clean pot; discard the spices.
Add two 750-ml bottles of red wine, 2 cups ruby port, half the sliced clementines, and half the sliced apples.
Cover and cook over medium-high heat until warmed through, 5-7 minutes (do not boil).

Tip: Avoid boiling to preserve alcohol and prevent bitterness; use a large pot to accommodate the volume.

Step 4: Keep Warm and Serve

Reduce heat to low to keep the mulled wine warm without simmering.
Serve hot in heatproof mugs or glasses, about ¾-1 cup per serving, garnished with remaining fresh clementine and apple slices.
Pair with holiday appetizers like fried ravioli or desserts like French apple tart.

Tip: Use a ladle for easy serving; avoid serving the steeped fruit from the pot as it may be soft or bitter.