Mulled wine is a warm seasonal favorite for a reason– it combines all the best holiday smells and flavors in one drink. Calling for the replacement of granulated sugar with coconut sugar, this paleo and completely gluten-free mulled wine recipe is super simple and guaranteed to be a hit at your next cozy gathering!
Pour the wine into a large pot set on simmer. Stir in the coconut sugar and dash of salt until completely dissolved.
Meanwhile, gather the allspice berries, star anise, and cinnamon sticks in a bundle. Either place the spice bundle in the wine directly (and use a fine mesh strainer to remove any solids after mulling) or use a piece of cheesecloth or a fine-mesh strainer to steep.
Press a whole clove into the peel of each half orange slice. Add the orange slices into the pot and steep for at least 1 hour to allow the wine to mull.
Ladle the wine into mugs and serve warm! Garnish with star anise, allspice berries, and orange slices.
Recipe adapted from Danielle Walker’s Against All Grain: Celebrations.
If you have extra cloves, which is likely depending on how you slice your oranges, press 2 whole cloves into the rind of a few half orange slices.