Christmas mulled wine

Name: Christmas mulled wine
Cook time: 10 min
Total time: 10 min
Yield: Serves 6
Ingredients: 1 bottle fruity, medium-bodied red wine (such as inexpensive Chilean merlot or Argentinian malbec); 3-4 cloves; 2 small cinnamon sticks; 2cm fresh ginger; 1 large juicy orange, sliced; 75g caster sugar; 2 tbsp good-quality brandy

Easy
December 2013

Easy
December 2013

Serves 6
Ready in 10 minutes

Not just reserved for Christmas markets, learn how to make mulled wine at home with drinks editor Susy Atkins’ perfect-every-time recipe.

We’ve got lots more Christmas cocktails. Try our mulled cider, eggnog or hot buttered rum.

Save recipe

Save recipe Print

Ingredients

1 bottle fruity, medium-bodied red wine (such as inexpensive Chilean merlot or Argentinian malbec)
3-4 cloves
2 small cinnamon sticks
2cm fresh ginger
1 large juicy orange, sliced
75g caster sugar
2 tbsp good-quality brandy

1 bottle fruity, medium-bodied red wine (such as inexpensive Chilean merlot or Argentinian malbec)
3-4 cloves
2 small cinnamon sticks
2cm fresh ginger
1 large juicy orange, sliced
75g caster sugar
2 tbsp good-quality brandy

Method

In a large pan, slowly warm the wine, cloves, cinnamon sticks, ginger and orange.
As the mixture heats up, add the caster sugar and brandy, stir, then taste.
Add more sugar and/or more brandy, if you like.
Continue to heat until warmed through, but don’t let the mixture boil or the mull will spoil. Ladle (avoiding the whole spices) into heatproof glass tumblers, then hand around while the wine is steaming hot. Make a fresh batch if you need more, rather than reheating any leftovers over 20 minutes old, as the flavours will taste stewed and overly spiced.

Method

In a large pan, slowly warm the wine, cloves, cinnamon sticks, ginger and orange.
As the mixture heats up, add the caster sugar and brandy, stir, then taste.
Add more sugar and/or more brandy, if you like.
Continue to heat until warmed through, but don’t let the mixture boil or the mull will spoil. Ladle (avoiding the whole spices) into heatproof glass tumblers, then hand around while the wine is steaming hot. Make a fresh batch if you need more, rather than reheating any leftovers over 20 minutes old, as the flavours will taste stewed and overly spiced.

Recipe By

Susy Atkins

Fancy getting a copy in print?

Subscribe to our magazine