When the days are short and the evenings are cool, that’s when it’s time to indulge in rich flavours and warm spices. This recipe brings together the sweet butterscotch notes of our Dark Brown Sugar and tart cranberries along with a fragrant and delicious spice medley. Keep it local and choose a luscious Canadian red wine to complete your new go-to winter cocktail.

Prep time
15 minutes

Cook time
35 to 40 minutes

10 to 12 servings

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Ingredients & Equipment

2 large oranges, washed

12 pcs whole cloves

4 pcs star anise

2 pcs dried bay leaves

1 inch (6 g) ginger, peeled, thinly sliced rounds

2 bottles (1500 ml) dry red wine (see Chef’s Tips)

½ cup (125 ml) pure cranberry juice, unsweetened

½ cup (109 g) Redpath® Dark Brown Sugar, packed

⅓ cup (40 g) dried cranberries

4 pcs 3“ cinnamon sticks

¼ cup (63 ml) brandy

Garnish (optional):

1 recipe Cinnamon Sugar

Orange slices

Fresh cranberries

Cinnamon sticks

Fresh bay leaves (laurel leaves) or rosemary sprigs


Cutting board

Chef’s knife OR paring knife

Heavy-bottomed saucepan OR Dutch oven (4 to 5 quarts)

Vegetable peeler

Cheesecloth OR tea filter bag

Butcher’s string

Scale OR dry measuring cups

Liquid measuring cup

Heat-proof rubber spatula OR wooden spoon





Step 1
Slice one of the oranges into rounds. Place into a heavy-bottomed saucepan or Dutch oven. Use a vegetable peeler to peel wide strips of zest off the second orange and place strips into a double-layered square of cheesecloth or a tea filter bag.

Step 2
Add the cloves, star anise, bay leaves, and ginger with the orange zest. Bring the corners up of the cheesecloth and tie with a piece of butcher’s string. Place into the saucepan.

Step 3
Add the red wine, unsweetened cranberry juice, the Redpath® Dark Brown Sugar, dried cranberries, and cinnamon sticks. Stir to combine and place over medium heat until the mixture begins to steam and just begins to simmer; do not boil. Stir in the brandy, cover, and reduce the heat to low and heat for 25 to 30 minutes to allow the flavours to blend.

Step 4
Remove the spice sachet with a pair of tongs (see Chef’s Tips).

Step 5
Rim the mugs with any version of our Cinnamon Sugars recipe. First, run an orange wedge around the rim of each glass to moisten. Then dip rims into the cinnamon sugar and twist back and forth to coat.

Step 6
Ladle the mulled wine into heat-proof mugs. Garnish with additional orange slices, fresh cranberries, cinnamon sticks, and/or fresh bay leaves (laurel leaves) or rosemary sprigs.

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