Cranberry Mulled Wine Recipes

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MULLED CRANBERRY SAUCE



Mulled Cranberry Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

1/2 small cinnamon stick
1/4 teaspoon black peppercorns
3 wide strips orange zest (removed with a vegetable peeler), plus thin strips for topping
3 cloves
1 pound cranberries (fresh or frozen)
1 1/2 cups sugar
1/2 cup dry red wine
Kosher salt

Steps:

  • Wrap the cinnamon stick, peppercorns, orange zest and cloves in a small piece of cheesecloth and tie closed with kitchen twine to make a bundle.
  • Combine the cranberries, sugar, 1 1/2 cups water, the wine and a pinch of salt in a medium saucepan; add the cheesecloth bundle and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and let cool.
  • Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight; discard the cheesecloth bundle. Garnish with thin strips of orange zest.

SLOW COOKER CRANBERRY-ORANGE MULLED WINE



Slow Cooker Cranberry-Orange Mulled Wine image

Get toasty! Red wine simmers in the slow cooker along with orange, cinnamon, cranberries, and cloves. A couple of glugs of brandy add a nice little kick, too.

Provided by Kare for Kitchen Treaty

Time 3h15m

Number Of Ingredients 9

1 750 ml bottle of Merlot or another fruity (but not too sweet!) red wine such as Cabernet Sauvignon or Zinfandel
2 cups orange juice (I either like squeezing my own or buying a 100% pure fresh-squeezed version)
1 cup fresh or frozen whole cranberries (rinsed and picked through)
1/3 cup granulated sugar plus more to taste
1 medium orange (I like to use an organic orange for recipes like this because it will be soaking in the beverage, peel and all)
2 tablespoons whole cloves
2 3-inch cinnamon sticks
1/2 cup brandy
Garnishes (if desired: cinnamon sticks, orange slices, and/or fresh cranberries threaded onto a cocktail pick)

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.

Nutrition Facts : ServingSize 8 ounces (1 cup), Calories 211 kcal, Sugar 14 g, Sodium 7 mg, Carbohydrate 19 g, Fiber 1 g, Protein 1 g

MULLED CRANBERRY CIDER



Mulled Cranberry Cider image

Whipping up this tasty beverage for a gathering-large or small-is simple. All you have to do is combine the ingredients, then set the mix on the stove to simmer. "It's flavor is different from ordinary cider," pens Lois Fetting of Nelson, Wisconsin. "I served it at a group function, and everyone loved it!"

Provided by Taste of Home

Time 1h5m

Yield 15 (1/2-cup) servings

Number Of Ingredients 8

1 quart apple juice
2 cups cranberry juice
1 cup orange juice
3/4 cup lemon juice
1/2 cup sugar
1 teaspoon whole allspice
1 teaspoon whole cloves
3 cinnamon sticks (2 inches)

Steps:

  • Pour juices into a large saucepan; stir in sugar. Tie spices in a cheesecloth bag; add to juice mixture (Or place loose spices in saucepan and strain before serving.) Cover and simmer for 1 hour; remove spice bag.

Nutrition Facts :

CRANBERRY MULLED WINE



Cranberry Mulled Wine image

Provided by Ming Tsai

Categories     beverage

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

1 (750 ml) bottle Shiraz
1 cinnamon stick
2 star anise
2 slices ginger
2 oranges, halved, juiced
2 lemons, halved, juiced
2 limes, halved, juice
1 cup sugar
1 cup cranberries
4 cups apple cider

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.

MULLED WINE CRANBERRY SAUCE



Mulled Wine Cranberry Sauce image

"Thanksgiving 101" by Rick Rodgers: Of this recipe, he writes, "The spices are mild enough not to be overwhelming, but sufficiently assertive to make their presence known."

Provided by gailanng

Categories     Sauces

Time 45m

Yield 4 cups

Number Of Ingredients 8

2 large navel oranges
12 ounces bag fresh cranberries or 12 ounces frozen cranberries
1 1/2 cups hearty red wine, preferably a cabernet-shiraz blend
1/2 cup packed light brown sugar
1/4 cup chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Steps:

  • Grate the zest from 1 orange and set aside. Peel both of the oranges. Working over bowl to catch the juices, cut between the membranes to release the segments. Set the orange segments and juices aside.
  • Mix the cranberries, orange zest, red wine, brown sugar, ginger, cinnamon, cloves and nutmeg in a medium, heavy-bottomed saucepan over medium heat. Strain the orange juice into the saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer uncovered, stirring often, until the berries are completely popped and the juices thicken, about 20 - 25 minutes. Remove from the heat and stir in the orange segments. Cool to room temperature. (The cranberry sauce can be prepared up to 1 week ahead, cooled, covered and refrigerated.).

Nutrition Facts : Calories 259.3, Fat 0.3, SaturatedFat 0.1, Sodium 14.1, Carbohydrate 50.1, Fiber 6.2, Sugar 37.1, Protein 1.1

MULLED WINE & CRANBERRY JAM



Mulled wine & cranberry jam image

Make this tart, boozy, mulled wine and cranberry jam that's packed with seasonal flavours. It's ideal for a Christmas buffet to serve with cold meats

Provided by Cate Dixon

Categories     Condiment

Time 1h20m

Yield Makes 2 x 324ml jars

Number Of Ingredients 9

300ml full-bodied red wine, such as cabernet sauvignon
2 cinnamon sticks
3 cloves
1 star anise
1 orange, zested and juiced
500g fresh or frozen cranberries
100g light brown soft sugar
100g golden caster sugar, plus extra to taste (optional)
2 tbsp cherry brandy (optional)

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.

Nutrition Facts : Calories 22 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 0.1 grams protein

CRANBERRY & ORANGE MULLED WINE RECIPE BY TASTY



Cranberry & Orange Mulled Wine Recipe by Tasty image

Here's what you need: red wine, brandy, cranberry juice, honey, cinnamon sticks, cranberries, whole cloves, oranges

Provided by Matthew Cullum

Categories     Drinks

Yield 4 servings

Number Of Ingredients 8

1 bottle red wine
1 ½ cups brandy
1 cup cranberry juice
5 tablespoons honey
2 cinnamon sticks
½ cup cranberries
18 whole cloves
2 oranges, sliced and pierced with 3 cloves each

Steps:

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

Nutrition Facts : Calories 353 calories, Carbohydrate 57 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, Sugar 45 grams

MULLED-WINE CRANBERRY SAUCE



Mulled-Wine Cranberry Sauce image

Categories     Sauce     Wine     Berry     Christmas     Thanksgiving     Cranberry     Orange     Spice     Fall     Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 8

2 large navel oranges
1 12-ounce bag fresh cranberries (3 cups)
1 1/2 cups dry red wine (preferably Cabernet-Shiraz blend)
1/2 cup (packed) golden brown sugar
1/4 cup finely chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

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.)

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