I go a little crazy with pumpkins in October, but I’m even worse in November. I would love nothing more that to use pumpkin in everything, all month long. I’ve featured many pumpkin desserts, breads, soups and drinks and have many more recipes in those categories in the queue waiting to be tried. (Click the recipe name for my posts on Classic Pumpkin Pie, Pumpkin Apple Dessert Pizza, Pumpkin Caramel Rolls, Chocolate Pumpkin Brownies, Pumpkin Cake Roll, Pumpkin Spice Latte, Pumpkin Pie Martini, Pumpkin & Leek Soup, and Pumpkin Soup with Apple-Cranberry Relish.)
I’m currently on a mission to add side and main dishes to my pumpkin recipe collection. It’s a bit tougher to find those recipes, but I have no doubt I’ll find them. In the meantime, it is the start of the weekend and the final countdown to Thanksgiving. In other words, the perfect time for some pumpkin mulled wine. I enjoy mulled wine in the colder months and this version melds nicely with my seasonal pumpkin obsession and with the upcoming Thanksgiving holiday.
I usually make it with fresh pumpkin. It takes a bit of planning, some work and of course, some time to make it using a whole sugar pumpkin. I understand wanting to simplify the process to find a quicker way to enjoy this fall inspired mulled wine, so I’ve included my alternative quick method at the end of the original version. Both versions are perfect for relaxing and enjoying time with my family.
Pumpkin Mulled Wine
Pumpkin Mulled Wine (adapted from saveur.com) Serves 4 – 5
Ingredients:
- 1 small sugar pumpkin (about 1 pound) peeled, seeded and cut into 1″ cubes
- 1 teaspoon whole cloves
- 1 cinnamon stick
- 1 teaspoon ground nutmeg
- 1 cup sugar
- 1 750-ml bottle merlot or cabernet red wine
- cinnamon sticks for garnish
Instructions:
Combine the pumpkin, cloves, cinnamon, nutmeg, sugar, and 1 cup of water in a 4-quart saucepan over medium heat. Cook the mixture, stirring occasionally, until the pumpkin is tender and translucent, about 40–45 minutes.
Combine the pumpkin cubes with the spices & sugar.
Cool the mixture to room temperature, then add the wine.
Combine the wine with the cooked pumpkin mixture.
Refrigerate the mixture for at least 5 hours and up to overnight. Strain the mixture through a fine-mesh sieve, gently pressing down on the solids to release more liquid.
Strain the solids out of the wine.
Pour the wine through the fine-mesh sieve again. Rewarm the wine over low heat in a crock pot or on the stove top until just heated through, if desired.
Warm the wine in a crock pot or on the stove.
Serve the wine warm or at room temperature. Garnish each serving with a cinnamon stick, if desired.
A warming pumpkin flavored wine!
Quick(er) version:
- 1 cup pumpkin puree
- 3/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup simple syrup
- 1 750-ml bottle merlot or cabernet red wine
- cinnamon sticks for garnish
Instructions:
In a covered container large enough to hold 2 liters, combine the pumpkin, cloves, cinnamon, nutmeg, and simple syrup. Stir it all together, until the mixture is well combined. Pour in the wine, stirring to combine, then refrigerate the mixture for at least 5 hours and up to overnight. Strain the mixture through a fine-mesh sieve, gently pressing down on the solids to release more liquid. Pour the wine through the fine-mesh sieve again. Rewarm the wine over low heat in a crock pot or on the stove top until just heated through, if desired. Serve the wine warm or at room temperature. Garnish each serving with a cinnamon stick, if desired.
Loving my favorite fall flavor in the wine! ~Linda
Pumpkin Mulled Wine (adapted from saveur.com) Serves 4 – 5
Ingredients:
- 1 small sugar pumpkin (about 1 pound) peeled, seeded and cut into 1″ cubes
- 1 teaspoon whole cloves
- 1 cinnamon stick
- 1 teaspoon ground nutmeg
- 1 cup sugar
- 1 750-ml bottle merlot or cabernet red wine
- cinnamon sticks for garnish
Instructions:
Combine the pumpkin, cloves, cinnamon, nutmeg, sugar, and 1 cup of water in a 4-quart saucepan over medium heat. Cook the mixture, stirring occasionally, until the pumpkin is tender and translucent, about 40–45 minutes. Cool the mixture to room temperature, then add the wine. Refrigerate the mixture for at least 5 hours and up to overnight. Strain the mixture through a fine-mesh sieve, gently pressing down on the solids to release more liquid. Pour the wine through the fine-mesh sieve again. Rewarm the wine over low heat in a crock pot or on the stove top until just heated through, if desired. Serve the wine warm or at room temperature. Garnish each serving with a cinnamon stick, if desired.
Quick(er) version:
- 1 cup pumpkin puree
- 3/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup of simple syrup
- 1 750-ml bottle merlot or cabernet red wine
- cinnamon sticks for garnish
Instructions:
In a covered container large enough to hold 2 liters, combine the pumpkin, cloves, cinnamon, nutmeg, and simple syrup. Stir it all together, until the mixture is well combined. Pour in the wine, stirring to combine, then refrigerate the mixture for at least 5 hours and up to overnight. Strain the mixture through a fine-mesh sieve, gently pressing down on the solids to release more liquid. Pour the wine through the fine-mesh sieve again. Rewarm the wine over low heat in a crock pot or on the stove top until just heated through, if desired. Serve the wine warm or at room temperature. Garnish each serving with a cinnamon stick, if desired.