Crockpot Cranberry Mulled Wine

This crockpot cranberry mulled wine is rich, tart, and deeply spiced — a step up in flavor from basic mulled wine. Red wine simmers gently with cranberry juice, orange, and warm spices so you get a bold, jewel-toned drink that basically takes care of itself in the slow cooker.

🧡 Why You’ll Love It

• Hands-off: everything goes into the crockpot and simmers on its own
• Bigger flavor: cranberry adds tartness and depth you don’t get from wine alone
• Perfect for parties: easy to double and keep warm for hours
• Flexible: adjust sweetness, tartness, and spice to fit your taste
• Budget-friendly: uses affordable wine plus pantry spices
• Make-ahead friendly: prep the citrus and spices the day before

🧂 Ingredients (What You Actually Need)

Serves 8–10

Base Ingredients

• 2 (750 ml) bottles dry red wine
  Best options: merlot, cabernet sauvignon, shiraz, or zinfandel (avoid very oaky or very sweet wines)
• 2 cups 100% cranberry juice (not cranberry cocktail)
• ½–¾ cup brown sugar or honey (start with ½ cup; you can add more later)
• 1 large orange, sliced into rounds
• 1 small lemon, sliced into rounds (optional, for brightness)
• 1–1½ cups fresh or frozen cranberries
• 3 cinnamon sticks
• 6–8 whole cloves
• 3 star anise pods (optional but great for aroma and garnish)
• 5–6 whole allspice berries or 1 tsp ground allspice
• 1–2-inch piece fresh ginger, sliced into coins

Optional Flavor Boosts

Use 1–2 of these to layer in extra flavor without overcrowding the drink:

• ¼–½ cup orange liqueur (Cointreau, Grand Marnier, triple sec) for a citrusy punch
• ¼ cup brandy or dark rum for extra warmth and depth
• ½ cup pomegranate juice for even more tart, deep fruit flavor
• ½ tsp vanilla extract for a smooth finish

Helpful Gear (Optional, But Makes It Easier)

• Programmable slow cooker (4–7 quart)
• Reusable spice bags or cheesecloth for whole spices
• Citrus zester/peeler for orange peel garnishes
• Heatproof glass mugs for serving
• Stainless steel soup ladle for easy serving
• Fine-mesh strainer for leftovers

🍳 Steps (Do This)

Think of this recipe as four phases: prep, build the base, warm gently, then taste and fine-tune.

1. Set Up the Slow Cooker

1. Place your 4–7 quart slow cooker on a stable, heat-safe surface.
2. Set it to LOW but leave the lid off while you prep.
3. Make sure the crock is clean and dry; any leftover flavors or water can dull the wine.

Tip: For a full batch with 2 bottles of wine, a 6–7 quart cooker is ideal. For smaller gatherings, you can halve the recipe in a 3–4 quart cooker.

2. Prep the Citrus and Cranberries

4. Slice the orange into ¼-inch rounds. Keep the peel on — that’s where much of the oil and aroma is.
5. Slice the lemon the same way, if using. Set aside a few nice slices for garnish later.
6. Rinse the cranberries. If using frozen, there’s no need to thaw — they can go in straight from the freezer.
7. Slice the ginger into thin coins; no need to peel if it’s scrubbed well.

Optional but useful: If you want extra citrus aroma without adding more bitterness, use a citrus zester/peeler to make a few wide strips of orange peel and add those as well.

3. Build the Liquid Base

8. Pour the 2 bottles of red wine into the slow cooker.
9. Add the 2 cups cranberry juice.
10. Stir in ½ cup brown sugar or honey to start. It will dissolve as the mixture heats.
11. Add the orange slices, lemon slices (if using), and cranberries to the crock.

Beginner note: You’re building a base that’s a little on the tart side right now. Sweetness is easier to increase later than to decrease.

4. Add the Spices (and Contain Them If You Want)

12. Add the cinnamon sticks, ginger slices, cloves, allspice, and star anise directly to the pot.
13. For easier removal later, add the cloves, allspice, and ginger to a reusable spice bag or cheesecloth bundle, and place that in the crock.

Gently press everything down with a spoon so citrus and cranberries are mostly submerged. That helps them infuse into the wine instead of sitting on top.

5. Warm Gently (Don’t Boil)

14. Cover the slow cooker with the lid.
15. Let it heat on LOW for 60–90 minutes, until:
    • The wine is hot but not boiling, and
    • You see small wisps of steam but no rolling bubbles.

Boiling is what you want to avoid. It boils off alcohol and can extract bitterness from the citrus peel and spices.

If your slow cooker runs hot:

• Start checking after 45 minutes.
• If you see bubbles, switch to “Keep Warm” and crack the lid for 10–15 minutes to cool it slightly.

6. Taste and Adjust

16. After about 60 minutes, ladle a small amount into a mug, let it cool for 20–30 seconds, then taste.
17. Check for:
    • Sweetness: If it’s too tart, add 1–2 tablespoons more brown sugar or honey at a time. Stir and taste again.
    • Tartness: If you want it brighter, add a small splash of cranberry juice or a squeeze of lemon.
    • Spice level: If the spice is strong or slightly bitter, remove the cloves, star anise, and allspice (or take out the spice bag). You can leave the cinnamon and citrus in longer.
18. If using orange liqueur, brandy, or vanilla extract, add them at this stage. Stir and taste again so you know where the flavors ended up.

7. Keep Warm and Serve

19. Once the flavor is where you like it, switch the slow cooker to “Keep Warm.”
20. Set out heatproof mugs or glasses. Heatproof glass mugs show off the deep cranberry color nicely.
21. Use a stainless steel ladle to serve, dipping under the fruit and spices so you get mostly liquid in each scoop.
22. Garnish each mug with:
    • A slice of orange
    • A few cranberries
    • A cinnamon stick or star anise pod

💡 Helpful Tips & Substitutions

Wine Choices

• Good options:
  • Merlot – smooth, medium-bodied, works well with cranberry.
  • Zinfandel – fruit-forward and bold; great if you like stronger flavor.
  • Cabernet sauvignon – more tannic and structured; good with richer snacks.
  • Shiraz/Syrah – spicy notes that match the warm spices well.
• Avoid:
  • Very oaky reds (they can taste harsh and bitter when heated).
  • Very sweet reds (the sugar can become cloying once you add juice and sweetener).

Sweetness Control

• Brown sugar: Adds caramel notes and richness. Great with cranberry tartness.
• Honey: Softer sweetness and a bit of floral depth.
• How to dial it in: Start with ½ cup sweetener total, taste after heating, then add in 1–2 tablespoon increments as needed.

If you accidentally over-sweeten, add:

• A splash of plain red wine, or
• A bit more 100% cranberry juice

to bring the tartness back.

Spice Balance

• Use whole spices whenever possible — they give clean flavor and are easier to remove.
• If you prefer a softer spice profile:
  • Cut the cloves in half (3–4 instead of 6–8).
  • Skip star anise or just use 1 pod.
  • Remove the spice bag after 45–60 minutes and leave only citrus and cranberries in the pot.

Containing the spices in a reusable spice bag makes it very easy to adjust and prevents small bits from ending up in mugs.

Make It Non-Alcoholic

To make a family-friendly, alcohol-free version with the same cranberry-spice profile:

• Use a mix of cranberry juice, pomegranate juice, and apple juice (about 4–5 cups total).
• Cut the sweetener in half (start with ¼ cup brown sugar or honey).
• Keep the same spices and citrus.
• Heat on LOW until steaming, then switch to “Keep Warm”.
• Right before serving, you can add a splash of ginger ale or sparkling water to individual mugs for a little lift.

🎁 Serving Ideas

• Garnish bar:
  • Orange slices and twists (use the citrus zester/peeler for neat strips)
  • Fresh cranberries
  • Cinnamon sticks
  • Star anise pods
• Food pairings:
  • Cheese boards with aged cheddar, gouda, or blue cheese
  • Savory bites like bacon-wrapped dates, meatballs, or puff pastry snacks
  • Sweet treats like dark chocolate, ginger cookies, or cranberry-orange loaf
• For outdoor gatherings, pour into insulated tumblers or mugs to keep it warm between sips.

🕒 Make-Ahead & Storage

Make-Ahead Prep (Up to 1 Day Before)

• Slice the orange and lemon, and store them in an airtight container in the fridge.
• Measure out the spices and add them to a reusable spice bag or small container.
• Pre-measure the cranberries and keep them refrigerated (or leave them frozen).
• On the day of serving, just add everything to the slow cooker with the wine, cranberry juice, and sweetener, then follow the heating steps.

Keeping It Warm During a Gathering

• Keep the slow cooker on “Keep Warm” for up to 3–4 hours.
• Stir every 30–45 minutes so flavors stay balanced and cranberries don’t just float on top.
• If the flavor gets too concentrated, add a splash of:
  • Plain red wine, or
  • 100% cranberry juice
  to loosen it up.

Storing Leftovers

1. Let the mulled wine cool to room temperature.
2. Pour through a fine-mesh strainer into a jar or bottle to remove fruit and spices.
3. Refrigerate for up to 3 days.
4. Reheat gently:
   • In a saucepan over LOW heat, just until hot (don’t boil), or
   • In the slow cooker on LOW until warmed through, then switch to “Keep Warm.”

Wrap-Up

Crockpot cranberry mulled wine gives you a bold, tart, and deeply spiced drink with very little effort. Once you’ve tried it once, you can tweak the sweetness, spice, and citrus to dial in your own version and bring it back anytime you want a low-effort, high-impact holiday drink.