Mulled Cranberry Wine Recipes

Steps:

• In a large stock pot, combine the wine, cinnamon, anise, ginger, the juice and the flesh of the oranges, lemons, limes, the sugar, cranberries, and apple cider. Bring to a slow simmer for about 1 hour and check for seasoning, may need more sugar. Serve strained in mugs.

Steps:

• Finely grate peel from 1 orange and reserve. Cut off peel from second orange and white pith from both oranges. Using small sharp knife and working over bowl to catch juice, cut between membranes to release orange segments. Cut segments in half crosswise; reserve juice.
• Combine cranberries, wine, sugar, ginger, cinnamon, cloves, nutmeg, grated orange peel, and reserved juice from oranges in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer uncovered until berries burst and juices thicken slightly, stirring frequently, about 20 minutes. Remove from heat; stir in orange segments. Transfer sauce to bowl. Cool to room temperature. Cover and chill. (Can be prepared 1 week ahead. Keep refrigerated.)

Steps:

• Bring the wine, cinnamon sticks, cloves, star anise and orange juice to the boil in a large pan. Reduce the heat and simmer for 30 mins until the wine has reduced by half. Remove and discard the aromatics.
• Add the cranberries, both sugars and the orange zest to the pan and cook over a low-medium heat for 10 mins, stirring occasionally until the sugar has dissolved. Simmer for 15-20 mins more until the cranberries have started to burst and soften, creating a glossy, jam-like consistency. Remove from the heat and stir in the brandy, if using.
• Cool a little jam on a teaspoon, then taste and sweeten with a sprinkle of caster sugar if the cranberries are too tart. Return to the heat for 2 mins, stirring until the sugar has dissolved.
• Spoon the jam into two 324ml sterilised jars (see tip, below), seal and cool. Will keep chilled for up to three months. Once opened, use within two weeks.

Steps:

• Add wine, orange juice, cranberries, and sugar to a 3-quart or larger Crock Pot. Stir to help sugar begin to dissolve.
• Wash orange thoroughly and stud the orange with the cloves - just stick the cloves directly into the peel, pointy end first. I like to poke it all over with a toothpick first to make holes for the cloves.
• Add the clove-studded orange and the cinnamon sticks to the wine.
• Cook on low for 2 - 3 hours, or until the berries are tender. You can cook it for an hour or two longer if you wish, but take care that it doesn't boil.
• Remove the orange and the cinnamon sticks, then VERY CAREFULLY pour the mulled wine through a fine-mesh sieve into a large heat-proof bowl. Using the back of the spoon, press on the cranberries to get all of the juices into the bowl. A berry or two may burst, so watch out!
• Return wine to the Crock Pot and stir in the brandy. Taste and add additional sugar until it's just sweet enough. I like it just past the pucker point; you may prefer a sweeter mulled wine.
• Ladle into mugs and serve with a cinnamon stick, an orange slice, and/or fresh cranberries pushed onto a cocktail stick, if desired.
• Keep your Crock Pot on the "warm" setting to keep the wine nice and hot. If your Crock Pot doesn't have a warm setting, try alternating between "low" and off.

Steps:

• Combine all ingredients except vodka, sweetened dried cranberries and almonds in a large saucepan.
• Heat to boiling, reduce heat and simmer 15 minutes.
• Strain punch to remove spices.
• Stir in vodka, if desired.
• Place 1 tablespoon sweetened dried cranberries and 1 1/2 teaspoons almonds in bottom of each punch glass or mug.
• Pour mulled wine over mixture.

Steps:

• Add all ingredients to the pot and bring to boil.
• Bring down to a simmer for 20 minutes.
• Enjoy!