Slow Cooker: Mulled Wine

Yes, it’s Mulled Wine Season! One of my favourites, right after Autumn. Ok, I’m slightly exaggerating, but not much because mulled wine reminds me of the years I spent in Germany and the Christmas Market season. You see, over there (so to speak) the Christmas markets start around the end of November and last until a few days before Christmas. That means that for nearly a month town squares are filled with lights, the sound of merry-go-rounds and the scent of food and mulled wine. Meeting with friends on a dark and chilly evening is a lot more appealing with a cup of something hot and fragrant in hand, and was a regular occurrence. Now that I don’t get to do this as often as I used to, I make my own mulled wine at home to bring back the memories and to warm everybody up – even if it’s actually warm enough inside. By using a slow cooker, you can leave it gently warming throughout the entire evening. So, if you fancy a little bit of Christmas Market flavour, here’s my recipe for mulled wine. Cheers!

Pour the wine, orange juice and liqueur into the pot.

Cut the orange in half and stick 10-15 cloves into the skin of each half.

Add the sugar to the pot along with the cinnamon, star anise and orange halves. Grate some nutmeg into the mix and give it a little stir to let all ingredients combine. Turn the Crockpot up to high and leave to heat through for one hour. After an hour, turn back to low and leave for a further hour.

Make sure to serve hot!

If you’re looking to serve it later, take the orange halves, star anise and cinnamon sticks out and turn the Crockpot to warm.

Enjoy!

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