Low Sodium Mulled Wine (Glühwein)
Warm, spiced, and deeply aromatic, this mulled wine is the kind of drink that makes a cold evening feel like an occasion. Dry red wine simmers low and slow with cinnamon sticks, star anise, cardamom, and cloves until the whole kitchen smells like a holiday market. Fresh orange and lemon rounds melt into the mix, adding a bright citrus backbone that balances the richness of the brandy and the warmth of the spices. Because the sweetness comes entirely from granulated sugar added to taste, you stay in complete control — no pre-sweetened mixes, no mystery additives, and absolutely no added salt sneaking in through a packaged shortcut. The key is patience: keeping the heat gentle so the wine never boils preserves all that complex flavor without turning bitter. Ladle it through a strainer into mugs and finish with a fresh orange slice or a cinnamon stick for a presentation that looks far more impressive than the effort required.
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Learn more →Ingredients
6 servings
- 1 bottle (750 ml) dry red wine (such as merlot, pinot noir, or dornfelder)
- ¼ cup brandy or dark rum
- 3 tbsp granulated sugar, plus more to taste
- 1 orange, sliced into rounds
- 1 lemon, sliced into rounds
- 6 whole cloves
- 3 cinnamon sticks
- 4 whole star anise
- 4 green cardamom pods, lightly crushed
- ¼ tsp whole black peppercorns (optional)
For serving
- orange slices or cinnamon sticks, for serving (optional)
Instructions
- 1
Combine the red wine, brandy, sugar, orange rounds, lemon rounds, cloves, cinnamon sticks, star anise, and cardamom pods in a medium saucepan. Add the peppercorns, if using.
- 2
Warm the mixture over medium heat, stirring occasionally to dissolve the sugar, until steam rises steadily and small bubbles appear around the edges — about 10 minutes. Do not let the wine boil; reduce the heat to low as soon as it approaches a simmer.
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