Mulled Wine

By Rosie Schaap

Updated Dec. 2, 2025

Mulled Wine
Cons Poulos for The New York Times. Food Styling: Simon Andrews.
Total Time
45 minutes
Rating
5(2,005)
Comments
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If coziness has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and a little brandy for a bit more zing). Choose a red wine that isn’t bone-dry—a little fruitiness is just fine here. I like the inexpensive Zweigelt from Erdenlied for this, which conveniently comes in 1-liter bottles. This recipe is easily doubled for a larger crowd. Discover more ideas for the holidays here.

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Ingredients

Yield:6 to 8 servings
  • 2large oranges
  • 4¼cups/1 liter red wine
  • 1¼cups/10 ounces brandy
  • ½cup dark brown sugar
  • 2cinnamon sticks
  • 6whole cloves
  • 3cardamom pods, slightly crushed
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

246 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 1 gram protein; 8 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.

  2. Step 2

    In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.

  3. Step 3

    Ladle into cups or mugs. Garnish each with a reserved orange round.

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Ratings

5 out of 5
2,005 user ratings
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Comments

Shadi Mirza

I made this exactly as directed and still got plastered. Don’t overthink it - just follow the recipe.

Colleen Dunn

One of the beauties of making mulled wine is that it’s open to interpretation. I have on occasion thrown apples or lemons instead of or in addition to oranges. I have also put Grand Marnier instead of brandy, for a little more emphasis on orange flavor. Star anise and nutmeg can be used in addition to cinnamon sticks. White wine, fruit wine, or spiced wine can be used instead of red. Go wild and use your imagination with this recipe.

Charles

Why would you want to cook this until the alcohol burns off? I agree that the aroma would be delightful, but don't you want mulled WINE to have at least a bit of a kick? Open to logic.

Minsung Joo

Great recipe, but it is NOT 6-8 servings. More like 1-2.

Katie G

The fears of baking off the alcohol here are overblown. It takes 2-3 hours to evaporate all the alcohol when cooked at a low heat. I've made this recipe many times with my Barefoot's red Moscato and it's amazing. I usually make a double batch and start with half the sugar, adding more as needed. I personally prefer cooking it on a crock pot on low to save stove top space during the holidays, but it always smells and tastes delicious. Cheers!

Pat

Can be made without brandy and with non-alcoholic red wine -- so a great mocktail. I used the full amount of sugar noted in recipe and added star anise. i would appreciate non-alcoholic versions of recipes as well.

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