Ina Garten Hot Spiced Mulled Wine

Ina Garten hot spiced mulled wine is make ahead by design, so the pot can simmer long before your guests arrive. She builds it on fresh apple cider and Cabernet, with honey, cinnamon sticks and star anise. It is the holiday party drink you set out and forget.

The orange peel is where this goes wrong, since white pith turns the whole pot bitter. Cut the strips thin with a sharp knife, then keep four for the pan and save the rest to garnish the mugs.

Source: Go-To Dinners (2022)

Ina Garten Hot Spiced Mulled Wine

0.0 from 0 votes

Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

180

kcal

Deep red Cabernet and apple cider go into one saucepan with honey, warm spices and orange, then simmer for ten minutes until the kitchen smells like winter. Strained hot into glasses.

Ingredients

• 1 large navel orange
  

• 4 cups fresh apple cider
  

• 1 (750 ml) bottle spicy red wine, such as Cabernet Sauvignon
  

• ¼ cup liquid honey
  

• 2 (3-inch) cinnamon sticks
  

• 8 whole dried cloves
  

• 4 whole dried star anise

Directions

• Peel and juice the orange: With a sharp knife, remove the peel from the orange in 12 long strips, trying to get as little of the white pith as possible. Juice the orange directly into a large saucepan.
• Simmer and strain: Add the apple cider, wine, honey, cinnamon sticks, cloves, and star anise to the pan along with 4 of the orange peel strips (reserve the rest for serving). Bring the mixture to a boil, lower the heat, and simmer for 10 minutes. Strain into heatproof glasses or mugs and garnish each drink with an orange peel. Serve hot.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different red wine?

Any dry, spicy red works here. Ina calls for Cabernet Sauvignon, and a Syrah or Zinfandel gives you the same backbone. Skip anything sweet or heavily oaked, because the honey and cider already bring plenty of sweetness.

How long does it keep?

Strain out the spices first, then refrigerate it up to three days in a sealed jar. Reheat gently over low heat and stop before it boils. Leaving the cloves and star anise sitting in it overnight makes the flavor turn medicinal, so pull them early.

Can I make it ahead for a party?

Yes, and that is the whole point of the recipe. Simmer the batch in the morning, strain it, and hold it in the fridge. Warm it back up on the stove or in a slow cooker set to low when people arrive, then cut fresh orange peel for garnish.

What equipment do I need?

One large saucepan, a sharp paring knife for the peel, and a strainer. A slow cooker helps if you want it to stay warm for hours. Heatproof glasses or mugs matter more than they sound, since a cold wine glass can crack when you pour hot liquid into it.

What is the mistake most people make?

Boiling it too long. At a hard boil the alcohol burns off fast and the wine turns harsh, so drop the heat as soon as it bubbles. Ten minutes at a bare simmer pulls all the spice flavor you need.