Crockpot Mulled Wine

Okay, so technically, the holiday season is over, and all things spiced and fragrant are considered passe. However, it is freezing here in Chicago, which means to me that warm drink season is still in full swing.

I love to make crockpot mulled wine for dinner parties because you can just throw all the ingredients into the slow cooker and forget about it while you are busy preparing everything else. The longer you cook it, the better it gets, so it is basically a foolproof recipe!

This mulled wine is also a very economical way to entertain for a crowd because you can use the cheapest wine you can find, and it will still taste amazing. I used some Three Buck Chuck from Trader Joe's. Just make sure you have a dry red wine, and you're set!

The wine was so popular that I didn't even get a chance to take a picture of it, so you'll have to trust me when I say that it looks very impressive and welcoming!

Crockpot Mulled Wine

Science & Cupcakes Original

Makes approximately 20 servings

3 750 mL bottles of dry red wine (I used Charles Shaw's finest Cabernet Sauvignon)
1 large navel orange, cut into quarters
16-18 whole cloves
4 pieces star anise
6 cinnamon sticks (about 3 or 4 inches long)
1/2 cup brandy
1/4 cup honey
1/4 cup brown sugar, packed
1/4 cup orange juice

Using a knife, make small holes in the peel of the orange. Stick the cloves into the holes. This technique makes it easier to keep track of all of the cloves so that you don't have to fish them out of the wine later.

Add all ingredients to a large crockpot. Cover and cook on high for 4 hours or until ready to serve, stirring occasionally until the honey and brown sugar are dissolved. Drink and be merry.

Tip: If you have cheesecloth, you can also make a little sachet with all of the spices in it. I didn't have this, but it still worked out fine!

(Photo credit)