January 16, 2020

Mulled Wine Punch

Recipe: Brandon Olsen

Prep Time: 15 minutes

Total Time: 15 minutes

The longer this punch stands, the spicier the mixture will be. Strain out flavorings when it tastes right to you, and warm gently before serving, if desired.


  • 750 mL full-bodied red wine (ideally Cabernet Sauvignon)
  • 750 mL ruby port
  • 1 cup French brandy
  • 1⁄2 cup sugar
  • 1⁄4 cup raisins
  • 1 2″ piece fresh peeled ginger, chopped (3 tbsp)
  • Zest 1 navel orange, in long, wide strips
  • 3 cinnamon sticks
  • 6 cloves
  • 6 cardamom pods
  • 2 star anise pods
  • 1 orange, cut in half and sliced, for garnish


Yield: Serves 14

Plan Ahead: Make at least 1 hour ahead to allow spices to infuse punch.

  1. In large, deep pot over medium-high heat, combine wine, port and brandy. Add sugar, raisins, ginger, orange zest, cinnamon sticks, cloves, cardamom and star anise. Slowly bring to a simmer, stirring to dissolve sugar, then reduce heat to low and cook for 5 more minutes. Remove from heat and let stand for 1 hour to let spices infuse.
  2. Transfer to heatproof punch bowl and garnish with slices of orange.

Maya Visnyei


House & Home 2019