| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 12 to 15 servings |
Ingredients
- 1 (3000-ml) box Cabernet Sauvignon
- 1 cup sugar, plus more to taste
- 15 whole cloves
- 2 small or 1 large cinnamon sticks
- 1 navel orange
Instructions
- In a large non-reactive saucepan, combine Cabernet, 1 cup sugar, cloves, and cinnamon sticks. Cut the orange in half and juice both halves into the bowl; then add the orange halves to the pan. Heat over medium-low until steaming but not boiling. Let cook over low heat for about 30 minutes to blend flavors.
- Season with more sugar to taste, if desired. Ladle from pot into mugs, making sure not to serve any stray cloves or pieces of orange.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 236 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 15 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Reviews
I have made this the past several holidays and everyone LOVES it!!! Im making it again tonight for a dinner party and because my husband has been asking for it… whenever it starts getting cold I start getting asked, when r u gonna make that wine?? lol
Reminded me of apres-ski mulled wine from Tahoe. Easy and perfect for a cold afternoon/evening!
Great recipe – everyone loved it! I will definitely make this again.
This takes me back. Great recipe, very little fuss.
Made this last night for friends. It turned out fantastic and everyone loved it. They started asking for the recipe. That’s how good it was.
What a great twist on wine! I love Dave’s recipes, thanks!
It has a nice taste, you can actually taste all the ingrediants- more so the naval orange.