Pumpkin Mulled Wine

  • Serves

    serves 4


Based on a pumpkin sangria served by Kleber DeSouza, resident bartender at The Painted Burro in Somerville, Massachusetts, this spiced, pumpkin-infused wine is a cozy take on cold-weather flavors.


  • 1 small sugar pumpkin (about 1 lb.) peeled, seeded and cut into 1" cubes
  • 1 tsp. whole cloves
  • 1 cinnamon stick
  • 2 whole nutmegs, crushed
  • 1 cup sugar
  • 1 (750-ml.) bottle of a fruity, full-bodied red wine, like merlot


Step 1

Combine pumpkin, cloves, cinnamon, nutmeg, sugar, and 1 cup water in a 4-qt. saucepan over medium heat; cook, stirring occasionally, until pumpkin is tender and translucent, about 40–45 minutes. Cool to room temperature, add wine, and refrigerate for at least 5 hours or overnight. Gently mash pumpkin, stirring to combine, and strain twice through a fine-mesh sieve. Rewarm over low heat until just heated through.

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