Instant Pot Mulled Wine Recipe (2024)

FAQs

Does alcohol in wine cook off in Instant Pot? ›

And if you are concerned that the alcohol will not “cook off” or evaporate in the Instant Pot, you are correct. If that is a concern, add the wine when using the Sauté function and allow the liquid to boil with the lid off for a minute or two before closing the lid and using the pressure cook function.

In short, yes, some of the alcohol burns off when boiling mulled wine, but you should only be gently bringing up to the boil and simmering for around 15-30 minutes which isn't enough time to completely remove all alcohol traces.

One important thing to remember when making your mulled wine – don't boil or heat it for too long! You'll cook off all the alcohol and be left with tasty but boozeless mulled grape juice.

Gently rewarm mulled wine in a large pot on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm. If you choose to reheat your leftover refrigerated mulled wine, be aware that the flavors may not be as vibrant as they are when it's freshly made.

The verdict: after cooking, the amount of alcohol remaining ranged from 4 percent to 95 percent. The other ingredients in the recipe influence the amount of alcohol retained.

It usually takes around 2 to 3 hours for the alcohol to evaporate completely when added to a dish that is cooking on a low heat. When cooking at high heat, e.g. frying or sautéing, it can take as little as 30 seconds for the alcohol to evaporate.

But fear not, hot cider, hot toddy, and mulled wine lovers: Around 85 percent of your beloved alcohol will survive the heating process.

Warming the mulled wine in a slow cooker makes the recipe super hands-off and removes the risk of cooking all of the alcohol out of the beverage. Combine all ingredients in a slow cooker, turn to low until hot, then reduce to warm. To let the flavors develop, let the mixture mull for at least two hours before serving.

Method. Stud one of the orange slices with the cloves so you can easily remove them from the mulled wine before serving. Combine all the ingredients in a saucepan and gently heat over low heat for 20 minutes to allow the flavours to infuse. Do not let the liquid come to a boil, as this will remove the alcohol.

To make the final drink

Remember – if you boil it or leave it warming for longer than 5 minutes you'll lose the alcohol. Some people strain out the spices with a sieve or a slotted spoon, I like to leave them in.

Why does my mulled wine taste bad? ›

You need to infuse the wine long enough with the spices to take on their flavour but DON'T ON ANY ACCOUNT LET THE MIXTURE BOIL as you'll be left with a bitter taste. Slow and low is the way to go. And it shouldn't be served piping hot, just comfortably - and comfortingly - warm.

Don't Overheat the Wine

Simmer the wine instead, and never boil it, as sugars will caramelize. Plus, alcohol burns off as it's heated, so don't “cook” the wine. When overheated, wine can taste raisin-like or syrupy, cancelling out the original fruity flavors that enhance spices and sweeteners.

Mulling spices: These vary in mulled wine from country to country, but whole cloves and star anise are my favorites, plus perhaps a few cardamom pods. Sweetener: Feel free to add your favorite sweetener to taste. Sugar is classic, but I prefer to naturally sweeten mine with either maple syrup or honey.

Mulled wine evaporates at 80 °C, so make sure to keep it below this temperature. We recommend heating and serving it at around 65 °C, using a Thermapen kitchen thermometer to monitor the temperature. Serve your festive drink in warmed glass mugs to help the wine maintain its optimal serving temperature whilst drinking.

The longer you cook, the more alcohol cooks out, but you have to cook food for about 3 hours to fully erase all traces of alcohol. A study from the U.S. Department of Agriculture's Nutrient Data lab confirmed this and added that food baked or simmered in alcohol for 15 minutes still retains 40 percent of the alcohol.

The science:

Alcohol does partially evaporate during cooking, but not as much as you might think. Depending on the cooking method and how much alcohol is used, anywhere from 4 to 85 percent of the alcohol may remain. After 15 minutes of cooking, about 40 percent of the alcohol remains.

Its molecules will evaporate not just when alcohol reaches its boiling point, a chilly 173 degrees Fahrenheit compared to water's 212 degree Fahrenheit boiling point, but any time it is exposed to the air. Despite its ability to dissipate, “it's impossible to cook out all of the alcohol [in a dish],” says McGee.

6. Alcohol. Many stews call for wine, beer or other alcohol as a flavour enhancer. However, slow cookers don't reach the temperature needed to boil away the alcohol, so you'll end up with an unpleasant, alcoholic taste instead of mellow flavours.