What’s not to like here? A drink designed to warm and comfort during the cold weather, mulled wine should not be expensive or time-consuming to make. It's at its best when made in large batches using whatever wine you have on hand -- think it as a warm version of sangria.
Don’t use your best or most expensive wine (though do use something at least good enough that you’d drink it on its own); eyeball the proportions (they don’t need to be exact); and, there are no rules for garnish. You can even make this recipe in a crock pot for a large party, and let guests serve themselves, or you can make it up to 2 weeks ahead of time; but always serve it warm.
- 4 quarts dry red wine
- 4 cups cranberry juice
- 3 cups triple sec
- 4 tbsp bitters
- 4 cups raisins
- 3 oz fresh ginger (peeled only; not shaved or minced)
- The zest of 2 oranges
- 24 whole cardamom pods
- 30 whole cloves
- 2 sticks of cinnamon
- 3 cups of sugar
Combine all ingredients in a pot, and bring to a boil for 5 minutes. Let steep until cool, strain out spices, and then transfer to storage container and refrigerate.
Serve in a coffee mug with cinnamon stick, orange wheel, or both, for garnish.
W. A. Frost opened as a restaurant in 1974, but the building has stood in St. Paul's Cathedral Hill neighborhood since 1889.
374 Selby Avenue
St. Paul, MN 55102