Don’t you love how mulled wine makes the whole house smell festive? Cranberry Mulled Wine is tart, sweet, spiced, and perfect for sipping on a chilly evening.
I love mulled wine in the winter. It truly warms you from the inside out, and this Cranberry Mulled Wine does the trick with a side of cozy holiday flavors.
Making Cranberry Mulled Wine
Mulled wine might sound fancy, but really it’s just wine that you simmer with mulling spices.
Not all mulled drinks use every mulling spice under the sun. This Cranberry Mulled Wine recipe is one of those.
We are skipping the nutmeg and star anise and adding some zesty citrus and ginger flavors to the mix. The cloves and cinnamon combine with these flavors to create a drink that just screams HOLIDAYS!
To make the mulled wine, just combine all of your ingredients in a saucepan. As soon as the mixture hits boiling, turn off the heat. It’s important that you don’t let the wine boil for too long, because it will alter the flavor of the wine. Keep an eye on the pan!
After you turn off the heat, cover the pot, and let the wine steep for 15-20 minutes to infuse with the spices.
I like to taste after 15 minutes and see if I want things to taste stronger. From there, you can add a couple of minutes of steeping time, then check again, until it reaches peak holiday flavor.
Once you finish steeping, turn the stove on to low to warm the wine back up, if it’s not still warm. Ladle it into mugs, and serve it piping hot with some crystallized ginger as the garnish. You can skip the garnish, but I just think it makes it feel extra fancy. Plus, I love an excuse to buy crystallized ginger!
Choosing Vegan Wine
Did you know that not all wine (or beer or liquor) is vegan? It’s true!
I’m not going to get into the gritty details, but companies sometimes use animal products in the process of making wine, beer, and other alcoholic drinks.
Luckily, there’s an alcohol app called Barnivore that you can use to find out whether or not the bottle in your hand is vegan.
In case you’d rather not search Barnivore for vegan wine, I have done the work for you. Here are some common red wines that are vegan (as of this writing):
- Charles Shaw Red Wine (the Trader Joe’s brand)
- Varner Foxglove Zinfandel
- Wine Cube
- Georges Duboeuf
- Orleans Hill
- Our Daily Red
If you have a favorite vegan red, feel free to drop it in the comments below!
How to Store Leftovers
If you end up with leftover mulled wine, don’t toss it! Just pour the wine through a strainer into a glass pitcher. You can keep it for up to a week in the refrigerator.
To reheat, either warm on the stovetop in a small saucepan or pour it into a mug and heat it back up in the microwave.
The reason I recommend straining before you store this wine is that, if you leave the fruit and spices in, they’ll continue to infuse the wine.
If you want it to get a stronger flavor over time, you can skip straining, but I do suggest pulling out the fruit slices before you store it. The citrus — really, the citrus peels — can start to give it a bitter flavor after too much steeping.
Do what works best for you!
Cranberry Mulled Wine
- 2 cups cranberry juice cocktail
- 2 cups apple juice
- 1/2 lemon – sliced into 1/4″ rounds
- 1 orange – sliced into 1/4″ rounds
- 10 cloves
- 2 cinnamon sticks
- 2″ piece fresh ginger – peeled and cut into thin slivers
- 1 750ml bottle vegan red wine
- 1/2 cup fresh or frozen cranberries
- 6 pieces crystallized ginger – for garnish
- Bring all of the ingredients except for the candied ginger to a boil, then immediately turn off the heat. Let the wine mixture steep for 15-20 minutes.
- Warm the wine back up over low heat, and serve warm with a slice of candied ginger on each mug.
- If you need to store this, pour the wine through a strainer into a glass pitcher. It will keep for a week in the fridge, and you can heat up a mug of mulled wine whenever you want one!