Citrus and Anise Mulled Wine Recipe

Photograph: Max Falkowitz

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.

Recipe Facts



Active: 5 mins
Total: 2 hrs
Makes: 3 cups

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  • 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)


  1. 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).

  2. 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.

  3. After 2 hours, taste wine and add maple syrup and brandy. Cover and steep for another 30 minutes to an hour before serving.

Special equipment

electric slow cooker

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