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Mulled Wine

Mulled wine is the perfect antidote to winter’s chill. Use wine described as fruity or jammy--it doesn’t have to be fancy. Wines vary in sugar content so you will need to adjust the sugar to taste after cooking. Make sure you use non-reactive pot like an enameled Dutch oven or a glass covered casserole dish. Do not use the High Slow Cook cook mode with this recipe.

Prep Time — 15 min
Cook Time — 1 hour 30 min
Servings — 12
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Ingredients

4 cinnamon sticks

1 tablespoon pink peppercorns

1 teaspoon whole allspice berries

½ teaspoon whole cloves

5 green cardamom pods

2 bottles red wine

1 orange

½ cup brandy

¼ cup sugar

Tools

wooden spoon

measuring cups

measuring spoons

saute pan

liquid measuring cup

vegetable peeler

June Oven

Dutch oven

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Toast the spices

Place a large Dutch oven over medium-high heat. If using a covered casserole dish that isn’t heatproof, use a medium saute pan. Add the cinnamon sticks, peppercorns, allspice, cloves and cardamom pods. Swirling and shaking the pan constantly, toast the spices until they are fragrant, 2-3 minutes.

Dutch oven

4 cinnamon sticks

1 tablespoon pink peppercorns

1 teaspoon whole allspice berries

½ teaspoon whole cloves

5 green cardamom pods

measuring spoons

Add the wine

Add the wine to stop the cooking. If using a covered casserole dish, immediately pour the spices into the dish to prevent burning and add the wine.

2 bottles red wine

Peel the orange

Using a vegetable peeler or paring knife, peel 5 thick strips of zest from the orange, avoiding the white pith as much as possible as it is bitter. If desired, use a paring knife to scrape any white pith off the strips. Add the orange peels to the dutch oven or dish and cover.

vegetable peeler

1 orange

Mull the wine

Place the dish on the bottom shelf of the June Oven. Slow cook the mulled wine on Low for 1½ hours, until it is infused with the spices and orange zest. June will notify you when the wine is ready.

June Oven

Add the brandy and sugar to taste

Remove the mulled wine from the June Oven and uncover. Add the brandy, if using, and stir to combine. If desired, add sugar by the tablespoonful to taste, stirring well after each addition.

½ cup brandy

¼ cup sugar

liquid measuring cup

measuring cups

wooden spoon

Serve

If desired, use a slotted spoon or strainer to remove the spices and orange peel from the mulled wine. Ladle the mulled wine into mugs and garnish with cinnamon sticks and orange slices. Cover and keep the mulled wine warm with the Keep Warm cook mode.

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