Make our recipe for mulled wine in a crockpot or a Dutch oven on your stove top.
Put a ladle in it and let your guests help themselves all day or evening long. They'll be very appreciative, we promise.
This recipe will never fail you, but you must remember one thing: never let the wine boil!
Don't let the cheesecloth scare you. You'll only use it to tie up any whole spices that you use (cloves and grated nutmeg, for example).
Rest assured that you can use ground spices instead and the result will still be fabulous, the wine will just be a bit cloudy. This is only an issue if a) you'll be serving it in clear mugs and b) cloudy mulled wine really bothers you.
Throw everything into a large pot (crockpot or Dutch oven) and stir. Warm it very gently over low heat for about an hour. Keep an eye on it and stir occasionally. Remember: don't let it boil!
It's so easy there's no excuse not to make it. Oh, and it will make your house smell incredible.
Mulled wine, glögg, glühwein, and vin chaud are robust drinks so you don't want to serve delicate appetizers.
These, for example, are hearty enough to stand up to your drinks and they'll also keep your guests from getting tipsy too quickly. Mulled wine is potent and really sneaks up on you.