Mulled wine
Warm, spiced mulled wine with orange, cinnamon and star anise — an easy winter crowd-pleaser for cosy nights or festive gatherings.
Mulled wine is the cupboard-to-cosy-party trick: cheap wine + spices = instant Christmassy ambience. This version is straightforward, bright with orange and gently spiced so it works for both small gatherings and bigger crowds.
It’s forgiving — let it macerate for an hour, then warm gently. Don’t boil it (that’s where most people go wrong) and keep some brandy to hand for a boozy finish if you like.
Ingredients
- 1.2 l red wine
- 75 g granulated sugar
- 1 orange — zest half and slice remainder into rounds
- 20 g fresh ginger — thinly sliced
- 3 cinnamon sticks
- 3 star anise
- 8 whole cloves
- 6 green cardamom pods — lightly crushed
- 60 ml brandy — optional — adds warmth when serving
Equipment
- large saucepan
- fine sieve
- citrus zester
- heatproof jug
- kitchen thermometer (optional)
Instructions
Zest half the orange and slice the rest into rounds. Thinly slice the fresh ginger and lightly crush the green cardamom pods with the back of a spoon.
Pour the red wine into a large saucepan. Add the granulated sugar, orange zest and sliced orange, cinnamon sticks, star anise, whole cloves, crushed cardamom and sliced ginger. Stir gently to help the sugar begin to dissolve.
Leave the spiced wine to macerate at room temperature for 60 minutes to allow the flavours to infuse.
Gently warm the saucepan over a low to medium–low hob setting. Heat until the wine is steaming and small wisps of steam rise but before it reaches a simmer — keep it below boiling — then maintain at that temperature for 10 minutes so the spices fully infuse.
If using, stir in the brandy and warm for another 60 seconds to take the sharp edge off the spirit.
Remove from the heat and strain through a fine sieve into a heatproof jug. Serve hot in heatproof glasses or mugs, garnished with an orange slice and a cinnamon stick per glass.
Tips
- Macerating the spices in the cold wine for 60 minutes gives a fresher, less cloying spice flavour than boiling straight away.
- Never let the wine boil — heat until steaming and keep it below simmering; boiling will evaporate alcohol and make the flavours bitter.
- Make ahead up to 24 hours: prepare through step 3, cool, refrigerate, then gently reheat and continue from step 4 when ready to serve.
- Keep a fine sieve or muslin to hand when straining to remove all spice fragments for a smooth drink.
- If you prefer less sweetness, reduce granulated sugar to 50 g and taste after warming before adding more.
Substitutions
brandy → Cointreau or orange liqueur, same quantity (60 ml)
Stays closegranulated sugar → clear honey, 60 g (slightly less by weight) — adds floral depth
Noticeably differentred wine → alcohol-free red wine, 1200 ml
Stays close
Nutrition
Per serving · estimated
- 245
- Calories
- 1 g
- Protein
- 16 g
- Carbs
- 0 g
- Fat
- 1 g
- Fibre
- 13 g
- Sugar
- 10 mg
- Sodium
FAQ
Can I make mulled wine alcohol-free?
Yes — use an alcohol-free red wine or replace with 1200 ml unsweetened black grape juice and omit the brandy; reduce sugar to taste.
How long can I store leftover mulled wine?
Keep cooled, covered and refrigerated for up to 48 hours. Reheat gently — do not boil — before serving.
Why shouldn’t I boil mulled wine?
Boiling drives off alcohol and concentrates bitter flavours from the spices, leaving a harsh, flat drink. Keep it steaming, below simmering.
Can I make this in a slow cooker?
Yes — combine ingredients and keep on low for 1–2 hours to infuse, then keep on warm. Still avoid bringing it to a rolling boil.
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