Learn how to make mulled wine in a slow cooker: fragrant, foolproof, and ready for parties. Full recipe + pro tips. Warm up tonight!
How to Make Mulled Wine in a Slow Cooker: 6 Simple Steps for a Cosy Night
Nothing says “cosy night in” quite like the fragrant steam of mulled wine curling from a slow cooker. Rich red wine, gently warmed with cinnamon, star anise, and citrus, fills the kitchen with Christmas-market magic. Best of all, the slow cooker does the heavy lifting: no hovering over a hob, no risk of boiling away the alcohol. Just set it, forget it, and return to a pot of liquid comfort.
In this step-by-step guide, I’ll walk you through everything you need to create flawless mulled wine that will impress guests and keep you toasty all winter. We’ll cover ingredients, equipment, timing, alcohol-free swaps, and clever serving tips. By the end, you’ll be a mulled-wine maestro.
Why the Slow Cooker Wins Every Time
- Zero babysitting – Walk away for hours.
- Even heat – Spices release flavour slowly without scorching.
- Keeps warm – Perfect for parties; guests serve themselves.
- Batch-friendly – Double or triple the recipe in a 6-litre cooker.
Ingredients (Serves 8-10)
- 2 × 750 ml bottles medium-bodied red wine (Merlot, Grenache, or a £7-£9 supermarket Tempranillo)
- 200 ml orange juice (freshly squeezed or good-quality carton)
- 100 ml brandy or ruby port (optional but recommended)
- 80 g light brown sugar (adjust to taste)
- 2 oranges, sliced into rounds
- 2 lemons, zest peeled into strips (avoid bitter white pith)
- 3 cinnamon sticks
- 6 whole cloves
- 4 star anise
- 2 bay leaves
- 1 vanilla pod, split (or 1 tsp vanilla bean paste)
- Pinch of freshly grated nutmeg
Alcohol-free version
Swap wine for 1.5 litres red grape juice + 200 ml pomegranate juice. Add 50 ml lemon juice for bite.
Equipment Checklist
- 4-6 litre slow cooker
- Long-handled spoon
- Sharp knife & peeler
- Fine-mesh sieve (for straining, optional)
- Ladle & heat-proof mugs
Step-by-Step Method
1. Prep your aromatics (5 minutes)
Slice the oranges into 5 mm wheels. Peel long strips of lemon zest. Split the vanilla pod lengthways.
2. Load the slow cooker
Tip both bottles of wine into the pot. Add orange juice, brandy, sugar, orange slices, lemon zest, and all whole spices. Give everything a gentle stir until the sugar dissolves.
3. Set the heat
- Low for 2-3 hours (gentlest flavour).
- High for 1-1.5 hours if you’re in a rush. Cover with the lid. Resist lifting it too often; every peek drops the temperature.
4. Taste and tweak
After the minimum time, ladle a little into a cup. Too sweet? Splash in lemon juice. Need warmth? Add a cinnamon stick. Want boozy depth? Another 25 ml brandy.
5. Switch to “keep warm”
Most slow cookers have this setting. Your mulled wine will stay piping hot for 4–5 hours without cooking off the alcohol.
6. Serve with flair
Ladle through a small sieve if you prefer no floating cloves. Garnish each mug with a fresh orange slice and cinnamon stick stirrer.
Pro Tips for Next-Level Mulled Wine
- Alcohol stays alive – Slow cookers never exceed 98 °C, so about 85 % of the alcohol remains.
- Make ahead – Flavours deepen overnight in the fridge. Reheat on low for 45 minutes.
- Freeze leftovers – Pour into zip-lock bags; reheat straight from frozen.
- Pretty ice cubes – Freeze cranberries and rosemary sprigs in water; plop into glasses for photos.
- Pairings – Offer shortbread, mince pies, or extra-sharp Cheddar on oatcakes.
Common Mistakes to Avoid
- Over-sweetening: start with 80 g sugar; you can always stir in more.
- Boiling: high heat for too long turns wine bitter.
- Skimping on citrus: the oils in the zest are flavour bombs.
- Forgetting the salt: a tiny pinch lifts every spice.
Variations to Try
- Scandi twist – Add 100 g dried cranberries and 50 ml Aquavit.
- White mulled wine – Use Pinot Grigio, elderflower cordial, and sliced apples.
- Chai-spiced – Swap star anise for 3 cardamom pods and a thumb of ginger.
Safety First
- Keep the cord away from the edge of the counter.
- Use oven gloves; the ceramic insert stays hot for ages.
- If serving outdoors, decant into a thermal dispenser to avoid cold wind chill.
FAQ
Q: Can I use cheap wine?
A: Absolutely. Cooking mellows harsh tannins, so £6-£8 bottles shine.
Q: How long does it keep?
A: Fridge for 3 days. Reheat once only.
Q: Is it gluten-free?
A: Yes, unless your brandy contains gluten (rare).
Q: Can children drink the non-alcoholic version?
A: Yes, it’s basically spiced grape juice