Mulled wine

Featuring seasonal citrus and lots of spices

“The reason mulled wine is so alluring is because of the citrus and warm, toasty spices,” says Brooklyn-based recipe developer Ali Slagle. She celebrates those flavors with fresh ginger, lemon, orange, and spices like cinnamon and star anise—all simmered in a fruity red wine. Instead of adding sugary juices to the mix, she steeps dried fruit, like cranberries, cherries, and raisins in the mixture, which adds texture and sweetness. If you’re looking for a boozier finish, she advises adding brandy at the end, because much of the alcohol from the wine will burn off while the drink simmers.

Serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes

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Photography by Robert Bredvad


1 (750-ml) bottle fruity, medium-bodied red wine (like Cabernet Sauvignon)
2 oranges, sliced into rounds, 1 for wine and 1 for garnish
1 lemon, sliced into rounds
One 1-inch piece ginger, peeled and thinly sliced
2 tablespoons dried cherries, cranberries, raisins, or a mix, plus more as desired
6 cloves
3 star anise
3 cinnamon sticks
½ cup brandy (optional)


Combine all the ingredients except the brandy and orange garnish in a medium saucepan over medium heat.
Bring to a simmer (but do not boil), then reduce heat to low and continue to simmer for 10 minutes. Just before serving, add the brandy, if desired.
Serve warm, and garnish with an orange wheel.