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Recipe: Mulled Wine (or Cider) with Orange and Rosemary

Adapted from Edible Silicon Valley

The first record of heated and spice wine dates from 2nd century Rome, and as the Roman empire expanded across Europe, love for this warm beverage spread. In the middle ages, various herbs and spices were used to promote health or cure sickness. By the 1890s mulled wine had become a traditional winter holiday beverage, with countries all over the world creating their own unique recipes and blends.

A non-alcoholic version can be created by simply replacing the wine with cider.

Mulled Wine (or Cider) with Orange and Rosemary


  • 4 cups apple juice
  • 1 bottle (750ml) red wine
  • 1 orange cut into ¼-inch rounds
  • 1 cup fresh cranberries
  • 2 6-inch sprigs of fresh rosemary
  • 2 cinnamon sticks
  • 1 bay leaf
  • ½ cup organic cane sugar
  • additional orange slices, rosemary, cinnamon sticks for garnish


  1. Stir all ingredients together in a medium saucepan over medium heat.
  2. Heat until the mixture comes to a bare simmer (about 10 minutes), then reduce heat to lowest setting, cover, and let steep for 30 minutes more.
  3. Use a slotted spoon to remove oranges, rosemary, cinnamon, and bay leaf.
  4. Ladle 1-cup portions into mugs or rocks glasses.
  5. Garnish each with an orange slice, a small rosemary sprigs, and a cinnamon stick.