Mulling syrup

Mulling syrup

  • 1
  • 2
  • 3
  • 4
  • 5
(28 ratings)

Prep: 5 mins Cook: 30 mins


Makes 2 x 400ml bottles
This spiced syrup works equally well for mulled wine or cider. Make a batch ahead of time for entertaining or make up a gift kit for Christmas

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal15
  • fat0g
  • saturates0g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein0g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.


  • 250g caster or granulated sugar
  • 2 oranges, halved



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 6 whole cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 6 whole allspice
  • 2 cinnamon sticks
  • ¼ nutmeg, freshly grated



    One of the most useful of spices for both sweet and savoury

  • small piece ginger, sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…


  1. Put all the ingredients into a saucepan with 1 litre water and bring slowly to a simmer, making sure all the sugar has been completely dissolved. Turn down the heat and simmer for 20 mins. Leave to cool, then strain through a very fine sieve.

  2. Sterilise your bottles by washing them in hot soapy water, rinsing well, then drying them in a warm oven. Meanwhile, rewarm the syrup until just hot, then pour into the bottles while still hot and seal.

  3. Before giving away, add labels with serving instructions: Heat 400ml syrup with 750ml red wine or cider and some slices of orange or apple. Syrup will keep in a cool, dark place for up to 3 months.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Dec, 2010
You're all so right; much better than the shop bought stuff! I made it today, had some left over and just sploshed some straight into my glass of red wine (so conveniently) at my side already) and was amazing. Will definitely do again, now I have all the spices.
5th Dec, 2010
Just made this for the first time and it is FANTASTIC! It is so easy to make and your house will smell wonderful in the process! Why oh why did I ever buy mulled wine from the shops. Try this recipe its great. I did as someone else suggested and squeezed the oranges in to the syrup (although I did it before filtering), and it tastes lovely! Merry Christmas!
5th Dec, 2010
Have made this three times now - a couple of gifts and one for me. Made it up with one part syrup to two parts red wine and it tastes far better than shop bought mulled wine, much gentler flavour. Wouldn't buy mulled wine again :)
27th Nov, 2010
Oops, forgot to rate!!
27th Nov, 2010
I made this with my mum on a snowy afternnoon! We doubled the recipe then squeezed the orange halves into the sieved syrup after cooling. We then bottled 3 500ml bottles as gifts, then sampled the rest with a bottle of Sainsburys house red wine shy of 1 full glass. It was the best mulled wine we have ever tried! Definately recommend!
26th Nov, 2010
Excellent idea making ahead. Don't use too strong a wine. A cheaper light red is good, with a little more fruity taste. If you add a little brandy or rum to the syrup it gives it a bit of a kick when added to wine or cider. Happy Christmas.
21st Nov, 2010
Really easy to make, looks lovely in the bottles labelled with christmas tags ready for presents, tried some with cider last night, tasty, I diluted it 2 parts cider / 1 part syrup as I just wanted 2 glasses. Plan to make some more next week.
21st Nov, 2010
found this only made about 500ml, have not yet tried it. did anyone else get the same result or have i simmered it for too long?!
18th Nov, 2010
Would this work with champagne?
15th Nov, 2010
This is lovely and very easy to make.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?