This is my favorite mulled wine recipe. Perfectly spiced, warming and so tasty. Tastes like Christmas in a glass. It’s a popular holiday treat in Austria and German-speaking countries. It’s called Glühwein here (which can be translated as glowing wine) and is being sold at all Christmas markets. If you’re looking for a warming Fall/Winter drink, this cranberry orange mulled wine might be it.
This mulled wine is very easy to make and always a highlight at any holiday party!
It’s super easy to make – all you need to do is warm some aromatic spices with red wine, orange juice, and cranberries. You can, of course, add more spices, but I don’t like too heavily spiced mulled wine. The taste of the wine should be only complimented by the spices. It doesn’t have to be expensive wine, cheap (but still tasty) wine is enough. Use any wine that you would like to drink on its own. Any wine – dry, semi-sweet or sweet will work. If you’ll use sweet wine, you’ll need to add a tablespoon less sugar. I love the addition of oranges and fresh cranberries (cranberries can be omitted if you can’t find them, but it’s really worth to add them!). I really like the sweet and tart taste of fresh cranberries, I add them to everything now! They’re also very healthy. What makes this recipe work is making the orange syrup with orange juice, zest, and spices. This way sugar dissolves easy and quickly and the spices are more aromatic.
Cranberry Orange Mulled Wine Recipe
- 1 bottle / 750 ml red wine can be dry/semi-sweet/sweet, preferably fruity dry red wine
- 1 and ½ orange
- 20 pieces fresh cranberries optional
- 4 tablespoons light brown sugar you can add more, add a tablespoon less sugar if you’re using sweet wine, you can also use white sugar
- 1 star anise
- 1 cinnamon stick
- 2 cardamom capsules
- 5 cloves
- Make an orange syrup. Peel one orange and squeeze out the juice. Place the zest on a cutting board, cut off the white pith (more or less) and discard it. Add the zest and juice, sugar and spices into a medium pot. Bring to a boil over medium heat and cook, stirring for about 3 minutes, then add the cranberries and cook for two more minutes. Sugar should dissolve, cranberries will slightly burst (when added earlier, they will break down completely), and the syrup will be thickened. Remove the pot from heat and let the syrup stand for 10 minutes until slightly cooled.
- Add the wine, remaining ½ orange (cut into smaller pieces) and heat gently over minimum heat until the wine is very warm, but not boiling. If you bring the mulled wine to a boil, it will lose some of its aroma and alcohol will start to evaporate (and we don’t want that, right?). If your mulled wine is not enough sweet, you can sweeten it with honey or powdered sugar.
- Set aside for 5-10 minutes then ladle into heatproof glasses (thin wine glasses can break) and serve. For decoration, you can add spices from the pot, fresh cranberries and orange pieces.
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!