Mulled Wine

10:34 pm on 3 May 2010

Joan Bishop's New Zealand Crockpot and Slow Cooker Cookbook
Published by Random House (Longacre)

Mulled wine is a heady drink for a chilly winter's night. This is a beautiful, rich magenta colour and wonderfully aromatic.

(Makes 8-10 glasses)

- high for 1 hour, reduce to low for 3-4 hours

Slow cooker
- high for 1 hour, reduce to low for 3-4 hours


  • 2 medium oranges
  • 6 whole cloves
  • 2 cups cranberry juice, warmed
  • 4 cups red wine
  • ½ cup brandy
  • ½ cup caster sugar
  • 1 cinnamon stick
  • 5 cardamom pods, lightly crushed


Preheat the slow cooker for 20 minutes.

Rinse or scrub the oranges and stud one with whole cloves.

Place the studded orange in the slow cooker and add the warmed cranberry

juice, red wine, brandy and sugar. Stir.

Break the cinnamon stick in half and add to the slow cooker with the cardamom pods.

Cover with lid and cook according to the times and settings specified above.

To serve, remove the clove-studded orange and the pieces of cinnamon stick.

Slice the remaining orange, and float the slices on top of the wine.

Ladle wine into warm stemmed glasses.

From Nine To Noon

Find a Recipe

or browse by title