Serve this lovely recipe for Crock-Pot Mulled Wine at your next holiday party. Dry red wine is spiked with honey, orange zest, cinnamon, cloves, nutmeg & allspice for a warm party drink sure to please your adult guests.
Slow Cooker Mulled Wine
This lovely recipe for Crock-Pot Mulled Wine is perfect to serve at your next holiday party. But of course, remember this is an adult drink so keep it away from the kiddos!
This recipe starts off with a couple bottles of dry red wine. Use your favorite. I am not a big red wine drinker normally so I am not always on the up and up on what brands are good so I just ask the expert at my local wine store for something that would be nice. Because you are not drinking this wine straight up you can go with a cheaper brand of wine than something you would drink straight from the bottle.
To your wine you are going to add some light corn syrup and honey for sweetness. I like the mix of the two but if you avoid corn syrup in your diet you can replace the corn syrup with honey for a total of 1 cup honey. If you are OK with corn syrup, but don’t have any honey, you can go with 1 cup of corn syrup.
Then you add the spices and orange. Remove the zest of an orange with a vegetable peeler. Then add acinnamon stick, some whole cloves and ground nutmeg and allspice.
If you can get whole nutmeg and allspice and grind it yourself in a spice or coffee grinderI think that is best as you get the more flavor that way over using the pre-ground stuff. But the pre-ground allspice and nutmeg will work just fine.
Then you just let your brew simmer away for two to three hours on low until hot and flavorful.
You can serve your mulled wine straight from the slow cooker or if you are serving at a fancier party I like to transfer it to a pre-warmed punch bowl and pretty crystal cups.
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Crock-Pot Cinnamon Cranberry Tea
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Crock-Pot Mulled Apple Cider
Warm up with this classic recipe for Slow Cooker Mulled Apple Cider. Let this hot drink simmer away & take on the flavors of orange zest, cinnamon and spice.
Crock-Pot Mulled Red Wine With Brandy
Serve this delicious Slow Cooker Mulled Red Wine With Brandy when you're having a party or a quiet night in. Perfect for those cold winter days or holidays!
The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we'll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”
One important thing to remember when making your mulled wine – don't boil or heat it for too long! You'll cook off all the alcohol and be left with tasty but boozeless mulled grape juice.
It is however possible to still use wine etc the flavour is critical to the dish (for example our Sherry Braised Pork Shoulder), just brown off the vegetables etc in a frying pan and add the wine at that stage, then cook it down before adding to the slow cooker.
In short, yes, some of the alcohol burns off when boiling mulled wine, but you should only be gently bringing up to the boil and simmering for around 15-30 minutes which isn't enough time to completely remove all alcohol traces.
Just like with the best wines for sangria, the wines you choose for mulled wine don't need to be fancy (you'll be adding other ingredients to it anyway so there's no need to break the bank on an expensive bottle).
You need to infuse the wine long enough with the spices to take on their flavour but DON'T ON ANY ACCOUNT LET THE MIXTURE BOIL as you'll be left with a bitter taste. Slow and low is the way to go. And it shouldn't be served piping hot, just comfortably - and comfortingly - warm.
Ground spices are much easier to overdo, which can lead to a bitter mulled wine that tastes more like raw cinnamon than a delightful, warming beverage. Cinnamon is the most essential spice in mulled wine.
But fear not, hot cider, hot toddy, and mulled wine lovers: Around 85 percent of your beloved alcohol will survive the heating process. The U.S. Department of Agriculture did a study in 2007 that nailed down the numbers with the magic of the scientific method.
When it comes to cooking, your safest bet is to choose a mid-priced, medium-bodied red wine with moderate tannins, like a Cabernet Sauvignon, Merlot or Pinot Noir. Using a red wine that is too big, full-bodied and tannic, like Shiraz, may turn 'chalky' and astringent while cooking and ruin the flavour of your dish.
Muslim are prohibited to take khamr (liquor). Meaning the intoxicating substances from the fermentation process which consists of alcohol, sugar and water. The liquor is considered as Najs. So any food that in contact of liquor is HARAM.
Not much. Mulled wine is warmed, not boiled. Usually with added spices. Whether in a still or in boeuf bourguignon, the higher the heat, the more alcohol is released.
Ainsley Harriott recommends mulling wines in a slow cooker and says two hours at low temperature gives excellent results and should retain most alcohol content.
I recommend looking for a bottle of Zinfandel, Merlot, Grenache, Brandy: Similar to sangria, it's also traditional to spike your mulled wine with an extra bit of liqueur. Brandy is the traditional choice, but Cointreau (or another orange liqueur) or tawny port are also delicious alternatives.
Generally speaking, you won't go wrong using a relatively dry, but fruity (or “fruit-forward”) wine for mulling. And, if the recipe you choose calls for a dose of brandy or other liquor, you'll probably want to choose a wine that's low in alcohol (unless, of course, you have a specific goal in mind).
Ideally you want to use bigger and bolder red wines like Zinfandel, Merlot, Syrah, or Cabernet, but any fruity red wine your family members are leaving around will do. I've used Pinot Noir before to success. Honestly, whatever red wine that you're stuck with and you don't want to drink, they'll work.
As wine forms the base for the mulled wine, you do want to be careful with your selection. A bottle of Levant Shiraz makes the perfect base - we don't recommend Cabernet Sauvignon or Pinot Noir. Cabernet Sauvignon is too high in tannin, and Pinot Noir is too light to carry the spices.
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