Place all the ingredients into a pot and stir to combine on medium heat. To store leftovers, allow the wine to come to room temperature and strain fruit and spices. I like to pour in a mason jar and refrigerate for up to 5 days.
Heat until the wine just reaches a simmer. Reduce heat to low, cover, and let the wine simmer for at least 15 minutes. (Avoid letting it boil — you don’t want to boil off the alcohol or become bitter).
Keep warm in a slow cooker for up to 3 hours.
Serve warm in mugs or glasses with some of the cooked fruit and spices.
Use any inexpensive red you like - Cabernet, Merlot, Shiraz, Pinot Noir, or Malbec.
Making a big batch? Consider opting for a box of red, which holds four 750-ml bottles
Feel free to substitute Cointreau, Triple Sec, or any other orange liqueur
Like sweet wine? Add brown sugar or honey.
Want a G-rated version of mulled wine? Opt for a dealcoholized red and apple cider instead of red wine and cognac.