Mulled wine is the smell of Bonfire Night, a cold winter walk and the run-up to Christmas. It takes five minutes to prepare, one pan and a gentle simmer. This serves six. Please enjoy responsibly; this recipe is for adults only.
Ingredients
- 1 bottle (750ml) fruity red wine (a Merlot or Shiraz works well; no need for anything expensive)
- 1 orange, sliced, plus a strip of peel
- 2 cinnamon sticks
- 6 cloves
- 2 star anise
- 2 to 3 tbsp sugar or honey, to taste
- 100ml orange juice
- 50ml brandy (optional)
Method
- Put the wine, orange slices and peel, spices, sugar and orange juice into a large saucepan.
- Heat gently, stirring, until the sugar dissolves. Do not let it boil, or the alcohol will evaporate and the wine can turn bitter.
- Keep it over a very low heat for 15 minutes so the spices can infuse.
- Stir in the brandy if using, taste and add more sugar if you like. Ladle into heatproof glasses and serve warm with an orange slice.
Tips
- Make a non-alcoholic version with cranberry or red grape juice, a little orange juice and the same spices.
- A slow cooker on low keeps mulled wine warm for a party. Add the spices in a muslin bag for easy removal.
- Use whole spices, not ground. They keep the drink clear and are less gritty.
FAQs
Can I make mulled wine ahead?
Yes. Make it up to a day ahead without the brandy, keep it covered and reheat gently.
What wine is best for mulled wine?
A fruity, soft, inexpensive red such as Merlot, Shiraz or Garnacha.
Standing by the bonfire this November? Wrap up warm with country clothing from 4 Elements Clothing.
