Drinks and Cocktails
Easy Pomegranate Mulled Wine Recipe for Cozy Nights
This isn't just another pot of warm wine; it's a vibrant, ruby-red hug in a mug that balances deep red wine with tart pomegranate. By swapping out some of the traditional sugar for pomegranate juice, you get a drink that's sophisticated, bright, and far less cloying than the standard fare.
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 6
- Level
- Easy
- Per serving
- 195 kcal
Method
Pour the red wine, pomegranate juice, and honey into a large, heavy-bottomed pot or Dutch oven.
Slice the orange into rounds and add them to the pot along with the cinnamon sticks, star anise, and cloves.
Place the pot over medium heat and warm until it reaches a very gentle simmer. Do not let it come to a full rolling boil, as this will evaporate the alcohol and make the spices taste bitter.
Reduce the heat to the lowest setting and let the flavors infuse for at least 20 minutes.
Stir in the brandy (if using) and taste for sweetness, adding another spoonful of honey if you prefer a sweeter drink.
Ladle the hot wine into heat-proof mugs, ensuring each glass gets a few fresh pomegranate arils and an orange slice for garnish.
Notes
Avoid using expensive vintage wine; a decent mid-range Merlot or Zinfandel is perfect because it has the fruitiness to stand up to the spices.
To keep the drink hot during a party, transfer the finished wine to a slow cooker on the 'warm' setting.
Don't skip the fresh pomegranate seeds! They provide a beautiful pop of color and a lovely little crunch at the bottom of the glass.
If you have time, let the spices toast in the dry pot for 1 minute before adding the liquids to release their essential oils.
