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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 5 Minutes
Total: 2 Hours, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 150
  • Fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 14.4g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 12mg
  • Calcium: 15mg

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. 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.
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