This slow cooker mulled wine will surely get you in the Christmas spirit! And as it’s made in the slow cooker, you can put it on and forget about it.
Oh boy, my kitchen smells sooooo good right now! In fact, this would be one of those recipes to make if you were trying to sell your house in the colder months :)
The Slow Cooker Mulled Wine recipe itself couldn’t be easier: simply pop all the ingredients in the slow cooker and switch on to low. It should take about an hour to fully heat through and dissolve all the sugar. However you can keep it switched on all evening if you’re out and about, and when you return home your home you can dive right in.
Remember that if you want your slow cooker mulled wine to retain its boozy kick, it must not boil. Boiling burns off the alcohol, so keep it on low and let it do its thing nice and slowly. Another option is to gently heat the wine & spices on the hob, then when the sugar has dissolved pour it all into the slow cooker and put on low to just keep it warm.
And if you’re planning making your Christmas presents this year, why not tie the spices and sugar in a piece of muslin cloth and package along with a bottle of red wine. Such a lovely gift that will no doubt go down a treat.
If you’re feeling particularly inspired, do take a peep at the Schwartz Christmas Hub where you’ll find a tonne of festive recipes and ideas to make your Christmas extra tasty. You can also find some really useful info on the various spices I’ve used too: cinnamon sticks, cardamom pods, cloves, vanilla pods and star anise.
- 120 g sugar
- 2 bottles red wine
- 3 satsumas zested and juiced
- 2 cinnamon sticks
- 3 cardamom pods split open
- 1 star anise
- 1 vanilla pod split
Super easy - pop everything in the slow cooker and switch to low.
Leave for an hour, by which time the sugar should be dissolved and it is good to go!
If you do need to go out and leave the slow cooker running, this will not be a problem.
- Do not let it boil unless you wish to burn the alcohol off!
Huge thanks to Schwartz for sponsoring this festive recipe! As always all thoughts, and leftovers, are my own!