Scaling Up: If you’re serving a crowd, I recommend grabbing two bottles of wine and doubling this recipe. A doubled or even tripled recipe fits in a Slow Cooker or Instant Pot. Use the 2x button in the recipe below for easy doubling.
Storage and reheating: Mulled wine keeps in the refrigerator for up to 3 days. Store it in an airtight container with the spices strained out. To reheat, pour it into a pot and warm gently over low heat: don’t let it boil. You can also reheat individual portions in the microwave, though I personally prefer the stovetop method.
