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Mulled Wine

With the cooler temperature setting in, warm yourself up with this deliciously spiced mulled wine.


2 oranges, peel and juice

5 cloves

2 cinnamon sticks

3 cardamom pods

2 star anise

150 caster sugar

2 bottles red wine

150ml ginger wine, optional


  1. Put orange peel and juice and a pot with the spices and sugar. Just cover the mixture with red wine and stir together. Bring to the boil and boil for 5 minutes or until it is a thick syrup consistency.
  2. Turn down the heat and the rest of the red wine and the ginger wine if using. Bring to a gentle simmer and simmer for 10-15 minutes until heated through and flavourful. Serve.


You can put this into sterilised bottles for later use. Store in a cool, dark place for up to three months.

If you have any left over mulled wine, simmer it in a pot for about 20 minutes until it has reduced and become a thick syrup consistency. You can use this syrup for a number of things - soak orange slices, dried figs or prunes in it over night and serve with ice cream or yoghurt for dessert, or simple spoon it over ice cream.


Recipe source: Felicity Cloake, The Guardian


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Mulled Wine