You’re going to love this slow-cooker mulled wine. It’s just the thing for a cold wintry evening or afternoon, with its spicy, fruity aroma. Senior designer Michelle Kenny always brings a large bottle of wine (a.k.a. a ”jumbie”) to dinner parties. When you add in the taste of spiced pears that associate editor Alysha Vandertogt’s Oma makes for every family gathering, you’ve got a warm, comforting, and delicious drink.
If you’re hosting folks, this is one thing you won’t have to think about as get ready for people to arrive. Mix it up, and turn on the slow cooker; it’s that simple. When your first guest walks in the door, the cottage will smell amazing, and you’ll have a warm and toasty sipper to offer. Makes 3 litres.
Slow cooker mulled wine
2 bottles (each 750 ml) red wine (a jammy, fruity Shiraz or Merlot will work well)
1 litre apple cider
1 cup fresh or frozen cranberries
1 cup brandy
½ cup maple syrup
4 cinnamon sticks
4 whole star anise
4 whole cloves
fruit to garnish (sliced apples, pears, and oranges)
1. Combine all ingredients, except fruit slices, in a 6 qt slow cooker on low for 1-2 hours, or until steaming. Do not use a higher setting or the alcohol in the wine will burn off, and the spices will not infuse the liquid properly.
2. Turn slow cooker to the warm setting once heated, and serve with fruit slices.
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