Mulled wine is a traditional spiced wine, usually flavored with cinnamon, raisins, orange, and star anise. It is often served warm but can also be chilled. Using the sous vide infusion process prevents any flavor loss that normally occurs when the wine is brought to a boil, resulting in a more flavorful, nuanced mulled wine. You can also lower the temperature to 131°F (55.0°C) for a lighter version. I like to use a heavy wine, like a Merlot, Chianti, or Cabernet Sauvignon. You can also easily scale this recipe up to use a whole bottle.
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Preheat a water bath to 160°F (71.1°C).
Lightly scrub the outside of the orange then remove the zest with a vegetable peeler or zester. Make sure little to no pith came off as well, using a paring knife to remove any.
Combine all the ingredients, including the red wine, in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 3 hours.
Strain the mulled wine and serve.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the mulled wine and store in a sealed container.