I’m always down for another variation on mulled wine. This one is almost halfway between mulled wine and sangria with all the berries (a nice low-carb fruit option). The ginger and spice makes everything nice too... that and the extra kick from the vodka.
Keto Dark Berry Mulled Wine Recipe
- 1 (750 ml) bottle dry red wine (*I use Cabernet Sauvignon for less carbs.)
- 3/4 cup blackberries
- 3/4 cup blueberries
- 1/2 lemon, sliced
- 1" piece fresh ginger root
- 2 cinnamon sticks
- 8 cardamom pods
- 1 cup water
- ¼ cup s erithrytol, granulated
- ¼ cup vodka
- ½ teaspoon peach liquid stevia
- nutmeg, freshly grated (for garnish)
Combine, the cinnamon, ginger, water, cardamom pods, lemon slices, erithrytol and liquid stevia in a pot and bring to a boil for 3 minutes. (I use my Instant Pot on the ‘Saute’ setting.) Turn the heat down to minimum (Or if using Instant Pot, use ‘Slow Cooker’ setting on high.)
Add the berries then Simmer the mixture, stirring occasionally, for 10 minutes. Remove from heat (If using Instant pot, remove pot liner from unit), and add wine and vodka Let stand for 20 minutes to mull.
Just before serving, gently reheat mulled wine over medium heat (Or using ‘sauté’ setting if using Instant Pot) until just until it starts to simmer. Remove from heat immediate. You don’t want it to boil! Alternatively, you can heat up individual cups of wine by microwaving on high for around 30-45 seconds. If you’re using the Instant Pot, and not serving it all at once, keep it covered but turned off to keep it warm. Whatever cooking method you’re using, don’t keep it heated as it will cause the alcohol to evaporate. Cooled wine should be gently reheated if necessary.
What are your favourite spices and fruits to add to keto-friendly mulled wine? Please share your ideas in the comments or let me know if how it goes if you make this recipe. If you post any pics of your creation on Instagram, tag me so I can see them. Enjoy your Christmas merry-making! :)