Slow Cooker Cranberry Mulled Wine
Put your slow cooker to work for making spirits bright this holiday season and to enjoy through the winter months. Oh so good and dangerously easy to drink! The almond extract is a surprising addition and adds wonderful, warm note to the mulled wine.
Servings: 12
Equipment
- 5 or 6-quart slow cooker
Ingredients
- 1 cup cranberries (fresh or frozen)
- 48 oz. 6 cups cranberry juice cocktail
- 1 orange sliced
- 4 to 6 cinnamon sticks
- 3 - 5 star anise
- 2 bottles 750 ml fruity, dry red wine such as Gamay Beaujolais
- 1/2 cup honey or more to taste
- 1 teaspoon almond extract
- 3/4 cup orange-flavor liqueur or brandy optional
Instructions
- Rinse berries and place in a 5 or 6-quart slow cooker; add wine, cranberry juice and honey; stir to combine.
- Add orange slices, cinnamon sticks and star anise. Turn slow cooker on high; cover with lid and allow flavors to meld, about 30 - 40 minutes, until warm.
- After 30 minutes, turn slow cooker to 'keep warm' setting. Add almond extract and stir in orange liqueur/brandy if desired.
- Cover with lid and allow to mixture steep on warm setting for 30 minutes, then ladle into cups or stemmed glasses. Serve with a fresh orange slice and cinnamon stick.
Notes
- The almond extract sounds like a strange addition, but it adds an unexpected and wonderful, warm note.
- Steeping wine naturally brings out the tannic, sour flavors, so add your honey and sweeten to taste. Taste after first 30 minutes and add more if needed.
- If you substitute a different variety of red wine, don't use an overly oaked wine which has more tannins to avoid tasting bitter.
- Don't overheat the wine, bring to a simmer, not a boil.
- Substitute apple cider for the wine for a nonalchoholic beverage.