Hot Mulled Wine

Hot Mulled Wine

4 cups sugar
1 tbsp ground cinnamon or 6 medium cinnamon sticks
1 tsp ground cloves or whole cloves
2 cups boiling water
3 medium oranges, thinly sliced
1 medium lemon, thinly sliced
1 gallon dry red wine

In 8-quart saucepot, combine sugar, cinnamon, cloves and water.

Add orange and lemon slices to saucepot. Over high heat, heat to boiling; boil 5 minutes, stirring occasionally.

Reduce heat to medium; add wine; heat till piping hot but not boiling, stirring occasionally.

Carefully ladle individual servings of hot wine into punch cups or heatsafe glasses.

Begin 30 minutes ahead.

Makes 18 cups or thirty six 1/2-cup servings.

Mulled Cranberry Cider
Serves 16
· 2 quarts cranberry juice
· 2 oranges, zested (Peel grated)
· 14 whole cloves
· 1 1/2 cups dried cranberries
· 1 teaspoon vanilla extract
· 1 1/3 cups honey
· 2 cinnamon sticks


  1. Pour cranberry juice into a slow cooker; set on high. To the juice add the zest from the oranges, cloves, cranberries, vanilla extract, honey and cinnamon sticks. Heat, stirring occasionally, until hot and steamy, about 20 minutes.

Old Virginia Wassail Cider
Serves 15
· 2 quarts Apple cider
· 2 cups orange juice
· 1 (46 fluid ounce) can pineapple juice
· 2 (3 inch) cinnamon sticks
· 1 tablespoon whole cloves
· 1/2 cup honey


  1. In a large stockpot over medium heat, combine the apple cider, orange juice, pineapple juice, cinnamon sticks, cloves and honey. Bring to a boil, then simmer over low heat, or transfer to a slow cooker to keep warm while serving. Strain out cinnamon sticks and cloves before serving if desired.

    “A quick and delicious hot cider drink - Great for cold weather entertaining. Always a big hit with young and old! Cloves can be placed into cheesecloth or teabag infuser for easy removal if desired. A cinnamon stick in each cup makes a nice garnish.” Original recipe yield: 15 servings.

Mulled Wine

1 Lemon
2/3 c sugar
2 c water
½ t. allspice
1 t. whole cloves
2 cinnamon sticks (3”)
1 bottle (4/5 qt.) burgundy wine

Slice unpeeled lemon and combine with sugar, water and spices. Heat to boiling and boil gently for 10 minutes. Turn heat down to low and add wine. Then heat to very hot. (But DO NOT BOIL).

Source My CB’s: Tiny Tim Auxiliary of Children’s Home Society (CHS) Rainbow of recipes cookbook 1981

Hot Spiked Cider
Serves 6
· 1 quart water
· 3 orange spice tea bags
· 1/2 cup light brown sugar
· 2 cups apple cider
· 1 1/2 cups light rum
· 8 cinnamon sticks
· 3 teaspoons butter


  1. Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming – do not boil.
  2. Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon “swizzle” stick.
    “A ‘spiked’ version of the traditional hot cider - great for fall or holiday gatherings. This can be made in large quantities and kept warm in an electric coffee server.” Original recipe yield: 6 servings.