Call us old fashioned, but we just don’t think it’s Christmas until at least one glass of mulled wine has been enjoyed. Easily scaled up or down, this recipe marks the start of the festive season and looks beautiful served in one of our double walled glasses.
To make this mulled wine you will need
Although mulled wine is incredibly simple to make, there are a few ways you can prepare a batch with differing results. To ensure an intense flavour we created a syrup with the spices, sugar, and a little wine first to allow the spices to infuse before adding the remainder of the red wine. Just remember that the longer you leave your mulled wine to boil the more alcohol will burn off but if you’re hoping for an alcohol-free drink to enjoy this Christmas why not try our mulled cranberry punch instead?
One of the best things about this recipe is that you can leave it simmering on the hob so you can help yourself to another glass whenever you’re ready. In a nod to the festive season we made ours in our cast iron casserole dish in graduated red, adding a festive touch of red to the kitchen whilst the smells of clove, cinnamon and star anise fill your home.
Where you can choose clementines over oranges for a sweeter flavour with a less bitter aftertaste. Don’t save this one just for Christmas, we think it’s the perfect winter warmer!
We found that using a ladle is the easiest way of decanting your mulled wine into glasses. Garnish with a stick of cinnamon and a piece of clementine peel to finish.
For more recipe inspiration you can check out our recipe section filled with lots of great dishes that you can make at home. This recipe has been adapted from this Gimme Some Oven and this Jamie Oliver one.
- 2 clementines
- 1 lemon
- 1 lime
- 2 bottles Chianti
- 250 ml water
- 100 g caster sugar
- 2 cinnamon sticks
- 1 tsp ground nutmeg
- 2 star anise
- 8 whole cloves
- Peel the clementines, lemon and lime and set aside
- Add the sugar, water, peels, cinnamon sticks, nutmeg and cloves to the pan and top with red wine until covered
- Place over a medium heat and simmer until the sugar has dissolved
- Add the juice from the clementines and bring to the boil for 5 minutes to create a syrup
- Turn the heat down low and add the rest of the wine and the star anise
- Simmer for 5-10 minutes
- Remove from the heat and using a slotted spoon, remove the peel, cinnamon sticks, cloves and star anise
- Serve into heatproof glasses