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Blood Orange and Cranberry Mulled Wine

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This holiday classic is great when made with Bogle Merlot or Essential Red.


For cranberries:

● 1 1/2 cups granulated sugar

● 3/4 cup water

● 2 cups fresh or frozen cranberries


For wine:

● 1 bottle Bogle Merlot or Essential Red

● 1 cup brandy

● 1/4 cups orange liquor

● 1/4 cup packed dark brown sugar

● 4 cinnamon sticks, plus more for garnish

● 4 whole cloves

● 4 whole star anise

● 1 blood orange, thinly sliced

● 1 navel orange, thinly sliced

● 1 cup fresh or frozen cranberries

Cooking Instructions

1. For cranberries: In a small saucepan, bring 3/4 sugar and water to a boil. Remove from heat and stir in cranberries. Let sit until syrup cools completely, about 30 minutes.

2. Place remaining sugar in a small bowl or plate. Pat cranberries dry with a paper towel. Roll cranberries in sugar until coated. Transfer to a paper towel lined rimmed baking sheet. Let sit at room temperature until cranberries are completely dry.

3. For wine: Meanwhile, In a large heavy bottom pot or Dutch oven, bring wine, brandy, orange liquor, brown sugar, cinnamon, clove and star anise to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally until flavors develop, about 25-30 minutes. Stir in oranges and cranberries.

4. Skewer 3-4 cranberries on a toothpick or skewer. Divide hot wine between mugs, garnish with cranberry skewers and serve.