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Elizabeth Mayhew's Mulled Wine
mulled wine
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This is the mulled wine recipe to end all mulled wine recipes. With all the wintry spices and notes of citrus, it’ll warm you right up from the inside!


  • Mulled Wine

    • 2 lemons
    • 2 oranges
    • 1 cup store-bought orange juice
    • 10 whole cloves (the more the better!)
    • 5 cardamom pods
    • 1¼ cups granulated brown sugar
    • 1¼ cups water
    • Two 3-inch cinnamon sticks
    • Two 750-milliliter bottles dry red wine, such as Cabernet Sauvignon or Beaujolais Nouveau
    • 1/2 cup brandy or Cointreau


1. Using a vegetable peeler, remove the zest from the lemons and oranges in wide strips, avoiding the white pith; place the zest in a large saucepan. Juice the lemons and oranges and add the juice to the pan. Add store-bought orange juice, cloves and cardamom. 

2. Add the sugar, water and cinnamon sticks, place the pan over medium-high heat and bring to a simmer, stirring to dissolve the sugar. Reduce the heat to low and continue to simmer, stirring occasionally, until the mixture is reduced by about one-third, about 20 minutes.

3. Add the red wine and brandy, stir to combine, and bring just to a simmer (don't let it boil). Remove from the heat and strain the spices before serving.

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