Mulled wine

Ingredients

• 2oranges
• 0.5lemon
• 3 stickscinnamon sticks
• 4cloves
• 3cardamom pods
• 2star anise
• 2 litresred wine
• 45 ml (3 tbsp)granulated sugar

Instructions

1. 1

   Warm the wine

   Pour the wine into a large saucepan and set it over a very low heat. Do not let it boil.

2. 2

   Slice the citrus

   Cut the half lemon and one orange into slices, then add them to the wine.

3. 3

   Add the spices

   Add the cinnamon sticks, cloves, star anise and cardamom.

4. 4

   Peel an orange

   Use a vegetable peeler to remove the peel from the other orange. Add half of the peel to the pan and keep the rest for garnish.

5. 5

   Add juice and sugar

   Halve the peeled orange and squeeze its juice into the pan. Add sugar to taste.

6. 6

   Infuse gently

   Leave the mixture over a low heat for 30–40 minutes, without letting the mulled wine boil.

7. 7

   Strain if desired

   Strain the mulled wine to remove the pieces. For serving, you can leave a few pieces of lemon or orange in each glass.

8. 8

   Serve and garnish

   Pour the mulled wine into glasses and finish with orange peel or orange slices.

What is mulled wine?

Mulled wine is a warmly spiced wine drink served in many parts of Europe during the colder months. Its exact traditions vary by country, but the familiar combination of red wine, citrus and spices makes it a winter staple.

This version uses both sliced citrus and fresh orange juice, alongside cinnamon, cloves, cardamom and star anise. A slow, gentle infusion gives the flavours time to mingle without boiling the wine.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 0g protein, 20g carbs, 0g fat.

Most of the calories come from the red wine, with additional carbohydrates from the sugar and fruit juice. The drink provides very little fat or protein; serve it alongside a protein-rich snack, such as cheese, if you want a more balanced spread.

Choosing the ingredients

Red wine: Choose a wine you would be happy to drink on its own; the spices and sugar will add flavour, but will not disguise every rough edge.

Citrus: The orange and lemon slices add fragrance as they infuse, while squeezing in the second orange brings extra freshness. Use a peeler for the garnish so you can save long strips of orange peel.

Keep the heat low

Gentle heat: Warm the wine slowly over a very low flame and avoid bringing it to the boil. A simmer is not needed for the spices to infuse.

Timing: The method gives 30–40 minutes for the flavours to develop. Check the pan occasionally and reduce the heat if bubbles start forming.

Balancing the spice

Whole spices: Cinnamon, cloves, cardamom and star anise perfume the wine as they steep. Keeping them whole makes them easier to remove when you strain the drink.

Sugar: The recipe suggests adding it to taste, so start with the listed 45 ml and adjust only if you prefer a sweeter finish.

Straining and serving

Strain for a smooth pour, or leave a few citrus pieces in the glasses for a more rustic presentation. The reserved orange peel and fresh orange slices make simple garnishes.

Serve in heatproof glasses or mugs, and pour carefully while the drink is hot. A small ladle can help keep the spices and fruit from tumbling into the glasses.

What to serve alongside

Mulled wine pairs naturally with winter treats such as spiced biscuits, ginger cake or mince pies. Their sweetness and baking spices complement the citrus and cinnamon in the drink.

For a less sweet spread, serve it with a cheese board or savoury pastries. Keep the portions modest if the drink is part of a larger meal.

Recipe notes & tips

• Warm the wine in a large, heavy-based saucepan so it heats evenly.
• Use a vegetable peeler to remove broad strips of orange peel without taking much of the white pith.
• Taste near the end of the infusion before deciding whether to add more sugar.
• Strain the batch into a heatproof jug if you want to serve several glasses quickly.
• Keep a few citrus slices aside for garnishing the glasses.

Variations

• Sweeter finish: Add a little more sugar to taste while the wine is warm.
• More citrus: Add an extra orange slice to each glass for a brighter garnish.
• Less spice: Remove the whole spices earlier if you prefer a gentler flavour.
• Smoother pour: Strain the full batch before serving to remove all fruit and spices.
• Individual garnish: Add a fresh orange slice to each glass just before serving.

Common mistakes to avoid

• Boiling the wine: Keep it over very low heat and take it off the hob if it starts bubbling.
• Overheating the pan: Warm it gradually and check it during the infusion.
• Too much pith: Peel the orange carefully with a vegetable peeler to limit the bitter white layer.
• Over-sweetening: Add the sugar gradually and taste before adding more.
• Leaving spices in too long: Strain the drink when its flavour is to your liking.

How to store

Cool any leftovers promptly, then store them covered in the fridge for up to 2 days. Reheat gently in a saucepan without bringing the wine to the boil.

Frequently asked questions