Mulled Wine

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
(651) 224-5715