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Mulled Wine Tips

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I'm going to be mulling some wine this weekend in my crockpot. I've never done it before and am looking for some advice. I have a bunch of whole spices in my cabinet - nutmeg, cardamon, cinnamon sticks, cloves, peppercorns and I have ginger root lying around.

I'm wary of overspicing. I have seen each of the above ingredients in various mulled wine recipies, but usually not ALL of them together. So, which combination is sure to please?

Also, I rarely use whole spices and have no idea what quantites I should be using. I know a little ginger goes a long way, I'll only use a few slices of that, if I use it at all. But nutmeg? Cardamon pods? I'm much less familiar and have no clue how much I need.

I'm going to throw oranges and sugar in there too, of course, I feel confident about that part though.

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  1. You could use a generic "burgundy" but I'd suggest something like pinot noir. I agree with the orange and sugar, but I'd include a chopped apple, a few slices of ginger, some cardamom, black peppercorns, a couple of cinnamon sticks, half a dozen cloves, zest of one lemon and also the zest of the orange, and brandy to taste. You can adjust the brandy according to your liking at just about any point as long as it has time to come up to simmer temperature and simmer for about fifteen minutes. It needs to simmer for at least half an hour and during that time you can add sugar as needed so don't overdo the sugar in the early stages. Remember that it should never boil ... at any point during preparation. I aim for something between 160 - 180 degrees for the simmer stage.