Our mulled wine recipe makes a delicious fruity and spiced mulled wine. We recommended preparing the mulled wine twenty four hours before you use it, to allow all the flavours to infuse together.
Mulled wine uses spices and ingredients from all round the world – none of the ingredients are traditionally found in the UK. The origins and growth in popularity of mulled wine is entwined with the development of the spice trade from the Far East and South America.
Our mulled wine recipe is best made with the freshest ingredients. Find the juiciest lemons and oranges available, and use fresh ginger, cloves, and cinnamon. We do not recommend using powdered spices as we do not think these taste as nice.
Ingredients – Mulled Wine Recipe
- 2 bottles of medium or full bodied red wine
- 1.5 litres of water
- 2 orange studded with 10 cloves
- 2 oranges sliced
- 2 lemons sliced
- 250ml of honey
- 2 x cinnamon sticks
- 2 teaspoons of finely grated root ginger
The recipe makes approximately 3 litres of mulled wine (equivalent to four bottles of wine). Prepare twenty four hours in advance to infuse overnight, and then heat through before you use it.
Mulled Wine Recipe
See our step by step video, or if you prefer, read the instructions below.
The mulled wine recipe takes approximately twenty minutes to prepare. We usually start by preparing all the spices.
Take some fresh ginger and cut off a good size chunk. The skin should be removed, and the remaining flesh finely grated. Next select two juicy oranges, and stud them all over with cloves. Studding the oranges allows all the flavours to infuse into the wine, and holds the cloves in place, so avoiding the need to sieve the wine.
The remaining fruit all needs to be chopped into slices. Remove any seeds to prevent these floating around in the wine.
Take a big pan and empty into it the two bottles of wine. Fill the same bottles up with water, and empty these into the saucepan too. The ginger, studded oranges, sliced oranges and lemons, cinnamon sticks, and honey are all combined into the mixture and given a really good stir. Leave the saucapan covered in a cool place to infuse for twenty four hours (if possible).
Before cooking, give the mixture another really good stir. We cook the mulled wine over a gentle to medium heat, keeping the lid on, and stirring occasionally. Do not allow the mixture to boil, but keep the mixture over the heat for approximately 30 minutes so there is plenty of opportunity for all the flavours to combine together.
Some people may prefer to sieve the wine to remoave any floating bits of fruit and spices. However, we like it just the way it is. Ladle the wine into cups or heat proof glasses and enjoy (but please note the wine will still contain alcohol).
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