Mulled Spiced Wine
Not only does this mulled spice wine taste divine on a cold winter night, but it also fills the house with the cozy, festive fragrance of cloves, cinnamon, and star anise. You can keep the mulled wine heated on the slow cooker stovetop using the Keep Warm function. Pop a ladle in the pan and let your guests help themselves to a warm cup of cheer as they toast the host with the most.
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10-12 SERVINGS
INGREDIENTS
- 3 navel oranges
- 2 (750-ml) bottles full-bodied red wine, such as Merlot
- 1/3 cup brandy
- 10 whole cloves
- 4 cinnamon sticks
- 8 whole star anise
- 1/3 cup agave syrup
- Cooking oil spray
HOW TO MAKE IT
- Place a 5.5-quart STAUB Dutch oven on the STAUB Multicooker and choose the Slow Cooker High setting. Set the timer for 30 minutes, and cover to preheat.
- While the multicooker is preheating, prepare the oranges. Halve and juice 2 of the oranges. Slice the other orange into rounds.
- When the multicooker is preheated pour in the wine, brandy, and orange juice. Add the orange rounds, cloves, cinnamon sticks, star anise, and agave. Give everything a good stir and then cover. Slow cook for 30 minutes. Strain, keeping the orange rounds and star anise as garnish, and ladle into mugs. Serve warm.
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