Pomegranate Mulled Wine

Celebrate the Winter Solstice (Shabe Yalda) and the longest night of the year with this warm and spiced Pomegranate Mulled Wine. Keep it warm in a crockpot and serve it at your next holiday party!

Course Cocktails

Cuisine Mediterranean

Keyword mulled wine, pomegranate mulled wine, pomegranate wine

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 134kcal

Author Laura Bashar | Family Spice

Ingredients

750 mL red wine
2 cup pomegranate juice
½ cup brandy
½ cup pomegranate arils
¼ cup granulated sugar
1 orange sliced into rounds
2 cinnamon sticks 3-inches long
4 cloves
6 cardamom pods

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Instructions

In a large sauce pan over medium-low heat combine red wine, pomegranate juice, brandy, and sugar. Stir until sugar is dissolved.
Add pomegranate arils, orange slices, cinnamon sticks, cloves and cardamom pods in a cheesecloth.
Continue cooking over medium-low heat, but do not bring to a boil
Serve warm after approximately 30 minutes. The longer it sits, the more flavor your drink will have. Strain out the cloves and cardamom pods before serving.

Notes

Serving Suggestions: Serve warm with pomegranate arils. For large parties, keep your pomegranate mulled wine warm in a crockpot.

Cooking Tips: If you like a lot of spice, add some peppercorns and star of anise to the infusing mix. Oranges used in this recipe are the Cara Cara variety, which has thinner skin and a slight tart flavor.

TO STORE: Store any leftover mulled wine in an airtight container and refrigerate for up to 5 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition