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Ingredients

Method

  • STEP 1

    Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins.

  • STEP 2

    Remove from the heat and cool, leaving to infuse for about 30 mins.

  • STEP 3

    To serve, heat without boiling, stir in the sloe gin (if using, see tip below) and pour into mugs or heatproof glasses.

How to make alcohol-free mulled wine

In the morning, put 1 litre cranberry juice, 1 litre apple juice and 1 litre sparkling water in the fridge to chill. When your guests arrive, mix the juices together with a few fresh cranberries and some apple slices in a really large jug or serving bowl, then top up with the sparkling water.

See our recipe for non-alcoholic mulled wine.

What's the best wine for making mulled wine?

You can use any good-quality red wine to make mulled wine but our wine writer Victoria Moore suggests using an unoaked tempranillo if you have one. You can also make mulled rosé or white wine, if you like.

How to heat mulled wine

You can reheat mulled wine by warming it over a low heat on the hob. Alternatively, pour the liquid into a heatproof bowl and microwave for 2 mins 30 seconds-3 mins until warm, but not boiling.

How long will mulled wine keep?

If you mull your wine and have any leftover, you can keep it for 24 hours in the fridge. It may keep for a day longer, but if you have added fruit it's advisable not to leave it longer than 24 hours, or it may start to ferment.

How do you serve mulled wine?

Mulled wine should be served in heatproof glasses or other receptacles that can resist heat. You don’t have to serve it at boiling point, so make sure it has cooled a little before transferring it to glasses. Reheat as necessary.

More tips for how to make mulled wine

For a special seasonal addition, try stirring in 100ml of sloe gin in the final step when warming the mulled wine. Read our guide to making mulled wine for everything you need to know, plus some alternative recipe suggestions.

Recipe from Good Food magazine, December 2009

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