Mulled to the max wine

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• White Jeans

  11 December 2007

  White Jeans rated and commented on this recipe

  

  Made this at the weekend and t'was excellent - I think the secret is gently simmering the alcohol and then turning it off. The wine kept a real kick and was deliciously spicy. Oh I wish it could be Christmas every day...

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• likethisfood

  10 January 2008

  likethisfood rated and commented on this recipe

  

  I made this for Christmas drinks; so simple to make and it went down a treat! much nicer than any mulled wine I have bought already made. DEFINTELY worth making. Very tasty :)

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• likethisfood

  10 January 2008

  likethisfood commented on this recipe

  I made this for Christmas drinks; so simple to make and it went down a treat! much nicer than any mulled wine I have bought already made. DEFINTELY worth making. Very tasty :)

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• alecrust

  04 December 2008

  alecrust commented on this recipe

  

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• Thomas1

  13 December 2009

  Thomas1 commented on this recipe

  I have always bought ready made bottles of mulled wine and would like to have a go at making my own.Not sure what red wine to use ? Can anybody recommend some. Thanks.

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• Jim

  09 December 2010

  Jim commented on this recipe

  Is there any way to state how much residual alcohol there is in a standard size glass of this wine?

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• Duffer

  14 December 2010

  Duffer rated and commented on this recipe

  

  Yummy...! We love this, I add a vannilla pod also to add for extra flavour. Also instead of using a sieve I put the mix into my caffetier, worked a treat! I have been using a Merlot.

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• Nat

  14 December 2010

  Nat rated and commented on this recipe

  

  Whilst sifting through my recipe scrap book this evening, I realised after a clearout the other day that I'd accidentally thrown out this recipe by mistake. I've just printed it off again. PHEW! It's been tried and tested by friends & family and been very successful for a number of Christmas Mulled wine 'do's I have had in the past few years. A real winner.

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• Lingdada

  16 December 2010

  Lingdada rated this recipe

  

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• Jean Clark

  18 December 2010

  Jean Clark rated this recipe

  

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• Faye Coward

  22 December 2010

  Faye Coward commented on this recipe

  I've only got ground allspice. would that be okay? if so, how much should i use?

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• vonnie

  04 January 2011

  vonnie commented on this recipe

  Could anyone tell me what red wine is best as I can't seem to find the right one. TO FAYE - I uses all spice one year and it didn't taste quite the same - we still drank it.

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• Shanghai Ste

  06 November 2011

  Shanghai Ste rated this recipe

  

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http://www.bbcgoodfood.com/recipes/4116/

http://www.bbcgoodfood.com/recipes/4116/

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Ingredients

• 1 bottle of red wine
• 150.0ml Grand Marnier
• 100.0ml brandy
• 1 orange , peeled using a potato peeler
• 1 lemon , peeled using a potato peeler
• 4.0 tbsp clear honey
• 3cm piece of root ginger , chopped
• 1.0 tsp whole allspice
• 1 cinnamon stick
• ½ tsp whole cloves
• ½ tsp or a couple of blades of whole mace (if you can't find it in the spice section, leave it out)

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Ready in 10 minutes plus infusing time

Ingredients

• 1 bottle of red wine
• 150.0ml Grand Marnier
• 100.0ml brandy
• 1 orange , peeled using a potato peeler
• 1 lemon , peeled using a potato peeler
• 4.0 tbsp clear honey
• 3cm piece of root ginger , chopped
• 1.0 tsp whole allspice
• 1 cinnamon stick
• ½ tsp whole cloves
• ½ tsp or a couple of blades of whole mace (if you can't find it in the spice section, leave it out)

Per serving

231 kcalories, protein 0.2g, carbohydrate 14.0g, fat 0.2 g, saturated fat 0.0g, fibre 0.0g, salt 0.03 g

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