Slow Cooked Pomegranate Mulled Red Wine

Susan Vu
Susan Vu
February 16, 2023
Mulled wine is one of the easiest yet impressive large-batch drinks you can make during the colder months of the year. Depending on the recipe, cook time can vary from as little as 15 minutes at a higher heat on the stovetop all the way up to 6 hours in a slow cooker. This pomegranate and citrus-infused version cooks at a bare simmer for 2 hours in the Anova Precision Oven, which is ample time to yield a mulled wine that is slightly sweet, tart, and very aromatic from the various spices added to it during the cooking process. Try this recipe as is or make it your own by switching up some of the ingredients — make it a cranberry version by using cranberry juice and switching out the fruit garnish or make it extra boozy by using a smoky bourbon or whisky in place of the brandy. If blood oranges aren’t available at your local market, you can substitute another navel orange, a cara cara orange, or even a large mandarin or tangerine.
Prep Time
Cook Time
Slow Cooked Pomegranate Mulled Red Wine
1 large
blood orange (285g)
1 large
navel orange (285g)
2 (750-ml) bottles
dry but fruity red wine, such as merlot
1 cup
1.5 cups
pomegranate juice
½ cup
allspice berries (1g)
cinnamon sticks (13g)
star anise pods (1g)
2 to 3 tsp
(3 to 6g) black peppercorns (optional)
½ cup
(75g) pomegranate arils/seeds, for garnish

1. Preheat the Oven

Sous Vide Mode: Off
Steam: Off
Temp: 200°F
Heat: Rear

2. Slice the Citrus

Slice the oranges into thin rounds. Place half of the slices from each orange into a 5-quart Dutch oven. Halve the remaining orange rounds into half-moons, cover, and reserve at room temperature for garnish. Add the red wine, brandy, pomegranate juice, honey, allspice berries, cinnamon sticks, star anise pods, and black peppercorns (if using). Stir to combine and cover with a lid.
Slice the Citrus

3. Cook

Transfer the Dutch oven to the Precision Oven and cook for 2 hours.
Sous Vide Mode: Off
Steam: Off
Temp: 200°F
Heat: Rear
02:00 Timer

4. Serve

Strain the wine through a fine-mesh strainer into a second pot and discard the solids. Ladle the hot mulled red wine into mugs, garnish with the reserved citrus slices and pomegranate arils/seeds, and serve.
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