Low-Carb, Keto, Gluten-Free Hot Spiced Wine Recipe

Ingredients

• 2 bottlesdry red wine
• 1 largeapple, cored and thinly sliced
• 3whole cloves
• 2cinnamon sticks
• 60 ml (¼ cup)sweetener
• 1 teaspoonlemon juice

Instructions

1. 1

   Combine ingredients

   Put the wine, sliced apple, cloves, cinnamon sticks, sweetener and lemon juice in a slow cooker, then stir well.

2. 2

   Cook the wine

   Cover and cook on low for 4 to 12 hours, or on high for 1 to 2 hours.

3. 3

   Measure servings

   The recipe gives a serving size of 180 ml (6 oz).

What is hot spiced wine?

Hot spiced wine is a warming drink made by gently heating wine with fruit and spices. Versions of mulled wine are enjoyed in many parts of Europe, with recipes varying in their choice of wine, sweetener and aromatics.

This slow-cooker version keeps the ingredient list short: apple adds fruitiness, while cinnamon and cloves bring familiar warm spice. The cooker gives the flavours time to mingle with little active preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 265 calories, 1g protein, 12g carbs, 0g fat.

Most of the energy comes from the red wine, which also supplies most of the carbohydrates; the apple adds some carbohydrate and natural sugars. There is very little protein or fat in the listed ingredients. For a more balanced occasion, pair a smaller pour with a protein-rich savoury snack such as cheese or unsalted nuts.

Choose the wine and sweetener

Dry red wine: Choose a red you enjoy drinking, since its flavour remains central to the finished drink. Avoid bringing it to a boil; gentle heat helps keep the result smooth.

Sweetener: The recipe does not specify a type, so use one suited to your preferences and follow its package guidance if it has a different sweetness from sugar. Taste before serving and adjust only if needed.

Let the spices infuse

Whole spices: Cinnamon sticks and whole cloves flavour the wine gradually and are easy to remove before serving. Keep track of the cloves, as they can be easy to miss among the apple slices.

Apple: Thin slices expose more surface to the warm wine and make the fruit easy to portion. Core the apple first, as directed.

Use gentle heat

Low setting: The recipe allows 4 to 12 hours on low, a broad window that depends on your slow cooker and how strongly you want the flavours infused. Check the drink during cooking rather than assuming it needs the full time.

High setting: On high, the stated range is 1 to 2 hours. Keep the lid on while it heats, then serve once the wine is warm and aromatic.

Check the serving size

Four servings: The recipe lists four servings but also calls a serving 180 ml (6 oz). Two standard 750 ml bottles make about 1.5 litres before the apple and spices are added, so that serving size would yield more than four pours.

For an even share, decide whether you are dividing the batch into four portions or pouring 180 ml servings, and use that choice consistently.

Serve it warm

Strain or ladle carefully to keep whole cloves out of the cups. A cinnamon stick or a slice of the softened apple can be added to each serving if desired.

Serve it on its own as a warming drink, or alongside a simple cheese board or lightly sweet dessert. Those accompaniments are optional and are not included in the ingredient list.

Recipe notes & tips

• Core the apple before slicing it thinly so the pieces warm evenly.
• Stir the sweetener in thoroughly before covering the cooker.
• Keep the lid on during heating to retain warmth and aroma.
• Taste the wine before serving, since the recipe leaves the sweetener type open.
• Remove the cloves before pouring if you can easily locate them.

Variations

• Citrus note: Add a strip of orange peel while the wine warms, then remove it before serving.
• More spice: Add a small piece of fresh ginger for a sharper, warming flavour.
• Pear swap: Replace the apple with thinly sliced pear for a softer fruit flavour.
• Non-alcoholic version: Use a non-alcoholic red wine and check its sweetness before adding the sweetener.
• Serving garnish: Add a fresh apple slice or cinnamon stick to each cup.

Common mistakes to avoid

• Boiling the wine: High heat can make the flavour seem harsh; warm it gently and avoid letting it boil.
• Over-sweetening: Sweetener strength varies; start with the listed amount and taste before adding more.
• Leaving cloves in cups: Whole cloves are intense and unpleasant to bite into; remove them before serving.
• Assuming four 180 ml portions: The batch size and stated serving count do not align; choose a portion plan before pouring.
• Using thick apple wedges: They warm less evenly than thin slices; slice the cored apple thinly.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently on the hob or in a slow cooker without bringing the wine to a boil.

Frequently asked questions