Mulled Wine Recipe

As the nights draw in and the mercury drops, kitchens are suddenly busy with the aroma of comfort foods – soups, stews, pies, stodgy puddings and a good old spicy mulled wine recipe. Here are a couple of variations on the mulled wine recipe, the most traditional of festive drinks.

Basic mulled wine recipe

To make eight servings:

  • 250ml water
  • 5tbsp Demerara sugar
  • 500ml pineapple juice
  • 200ml orange juice
  • 6 cloves
  • 3 allspice berries
  • 2 sticks cinnamon
  • 1 litre red wine
  • 2 oranges, sliced

In a large, heavy based saucepan, heat the water, sugar, pineapple and orange juices, cloves, allspice and cinnamon sticks together until the mixture reaches a boil. Reduce the heat to low and simmer for a quarter of an hour.

Add the wine and bring gently back to boiling point. As soon as it starts to bubble, remove the pan from the heat. Serve in heatproof glasses, garnished with more cinnamon sticks.

Non-alcoholic mulled wine recipe

This spiced fruit punch is a mulled wine recipe safe for children and drivers. It’s just as warming but guilt free.

  • 1 carton cranberry juice
  • 2 oranges, sliced
  • 10 cloves
  • Cupful dried cranberries
  • 1 teaspoon vanilla extract
  • 4 tablespoons clear honey
  • 2 sticks cinnamon
  • Freshly ground nutmeg

Heat all the ingredients together gently in a large, heavy based pan. Remove from the heat just before the mixture reaches boiling point and serve in heatproof glasses.

Glogg recipe

Try Scandinavian glogg for a bold alternative to mulled wine.

To serve 10-12:

  • 1 bottle red wine
  • 50g orange zest
  • 25g cinnamon sticks
  • 10 cardamom seeds
  • 10 cloves
  • 250g blanched almonds
  • 250g raisins
  • 250g sugar cubes
  • 75ml brandy

mulled wine recipe

Bring the wine to the boil in a large, heavy based saucepan. Make a muslin parcel of the orange zest, cinnamon sticks, cardamom seeds and cloves and tie securely at the top. Add the spice parcel to the wine in the pan and simmer for 15 minutes. Add the almonds and raisins and simmer for a further 15 minutes, stirring occasionally.

Remove the pot from the heat and place a wire cooling rack on the top. Place the sugar cubes on the rack and slowly pour over the brandy. Make sure the liqueur saturates the sugar cubes, then light them with a match and allow the brandy to flame away. Use the pan lid to douse any remaining flames once the sugar has melted away.

Give the mixture a good stir and remove the spice bag. Ladle into heatproof glasses, being sure to include plenty of raisins and almond.

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