Slow-Cooker Blood Orange Fizzy Mulled Wine

Photo: Johnny Miller; Styling: Sarah Smart
The slow cooker offers great convenience here, keeping the stovetop open for meal prep. Pouring the soda into the hot wine right at the time of service brings the temperature down enough to drink immediately. Change out the orange slices for fresh when serving to punch up the look.

Yield:

Serves 12 (serving size: 3/4 cup)

Recipe from

Recipe Time

Hands-on: 5 Minutes
Total: 2 Hours, 5 Minutes

Nutritional Information

Calories 150
Fat 0.0 g
Protein 0.2 g
Carbohydrate 14.4 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 12 mg
Calcium 15 mg

Ingredients

10 whole black peppercorns
10 whole cardamom pods
6 whole cloves
5 whole juniper berries
2 (3-inch) cinnamon sticks
2 (750-milliliter) bottles red wine (such as zinfandel)
1 whole star anise
1 navel orange, thinly sliced
2 tablespoons sugar
1 tablespoon balsamic vinegar
1 (25.4-ounce) bottle blood orange Italian soda (such as Whole Foods)

Preparation

1. Combine first 8 ingredients in an electric slow cooker. Cover and cook on HIGH for 2 hours; stir in sugar and vinegar. Stir in soda just before serving.

Note:

Tiffany Vickers Davis,

November 2013