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Mulled Rosé with Ginger and Grapefruit

Think pink! In choosing rosé for mulled wine, go by color. You want a clear, vivid hue without amber tones, as the color can dull during cooking.

Pink peppercorns aren’t peppercorns at all, but a dried berry with a floral, fruity and peppery flavor beautiful in any mulled wine. Use a triple sec like Cointreau to sweeten without affecting the final color.


1 ruby grapefruit
2 bottles dry rosé wine
½ cup sugar
12 allspice berries (can substitute 12 cloves)
3 whole star anise
1 cinnamon stick, 3–4 inches long
2 teaspoons pink peppercorns
1 2-inch piece fresh ginger, cut into 6 slices
½ cup triple sec, like Cointreau
Whole nutmeg, grated (for garnish)
Grapefruit slices and cranberries (for garnish)


Scrub grapefruit well. Using vegetable peeler, carve large ribbons of peel from grapefruit, and juice remaining fruit.

Add peel, juice, 1 cup wine, sugar, allspice, star anise, cinnamon, pink peppercorns and ginger to 3-quart stockpot or Dutch oven. Over high heat, bring to rolling boil. Reduce heat to low. Cover and simmer for 20 minutes.

Add remaining wine and triple sec. Heat until just below 170°F. Use candy thermometer to measure temperature. Grate nutmeg over top. Garnish with blood orange slices and cranberries.