This mulled wine is heavy on citrus and anise flavors thanks to a generous squeeze of orange and a complex blend of spices. A cheap Cabernet Sauvignon is all you need—the nuance of more expensive wines will get lost in the mulling.
- 1/2 teaspoon coriander seed
- 6 allspice berries
- 4 cardamom pods, lightly crushed
- 2 blades mace
- 1 4-inch stick cinnamon
- 1 star anise petal
- 1 750 ml bottle cheap cabernet sauvignon
- 1 orange
- 1/4 cup maple syrup, or to taste
- 1 tablespoon brandy (suggested: plum or apricot brandy)
Toast spices in a skillet on high heat until fragrant, about 30 seconds. Remove from heat and transfer to a spice infuser bag (except cinnamon stick).
In a small saucepan, bring wine to a bare simmer, then transfer to a slow cooker set on low heat. Add spices, juice of orange, and orange hull. Cover and steep on low heat.
After 2 hours, taste wine and add maple syrup and brandy. Cover and steep for another 30 minutes to an hour before serving.