Food Recipes This Sweet-and-Spicy Mulled Wine Will Warm You Up in Any Weather Be the first to rate & review! Pair with a crackling fire, snowy landscapes, and those scratchy wintery sweaters. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines and Betty Gold Betty Gold Betty Gold is a food writer and editor with more than a decade’s experience working on titles such as Food Network Magazine, Bon Appetit, and Good Housekeeping. She is the former senior digital food editor at Real Simple and is currently overseeing all food and nutritional content for Well+Good as senior food editor. Real Simple's Editorial Guidelines Updated on November 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 5 mins Total Time: 35 mins Yield: 8 servings A classic mulled wine is a staple of holiday parties in cold climates, but the result can often be sticky sweet. Thanks to a hearty dose of black peppercorns and spicy fresh ginger, this mulled wine recipe delivers a balanced and unique cocktail. Ingredients 2 (750-mL) bottles full-bodied dry red wine (such as Zinfandel) ½ cup black peppercorns ⅓ cup granulated sugar 4 (2-in.) orange peel strips (from 1 orange) 1 (1-in.) piece fresh ginger, peeled and sliced 1 cinnamon stick, plus more for garnish 1 whole star anise Orange slices Directions Stir together wine, peppercorns, sugar, orange peel, ginger, cinnamon stick, and star anise in a large saucepan. Bring to a simmer over high. Cover and let stand for 30 minutes. Strain and discard solids. Pour evenly into eight glasses and garnish with orange slices and cinnamon sticks. Serve warm. Rate it Print