How to make mulled wine

A favourite and traditional tipple consumed in the winter months around Christmas but did you know that its origins can be dated back to the 2nd century. In these early days, the Romans developed the custom of toasting with it while keeping warm.

As it became more popular throughout the middle ages, Europeans would add spices believing it would improve health and prevent sickness and herbs as natural sweeteners.

As more alternatives started to develop around 1609, early recipe books started referring to, what we today know as Mulled Wine, as “glögg”.

The big turning point came in the 1890s when glögg became associated with Christmas.

Over the centuries, mulled wine has grown to be a worldwide phenomenon, with many countries developing their own distinctive recipes. Today’s versions include everything from red and white wines to sangria mixes and vermouth to

Scroll down to find out How to make Mulled wine which has remained a Christmas custom alongside mulled cider, here is our very simple and delicious recipe.

Mulled Wine

Mulled wine

Nothing beats a spiced, warming glass of mulled wine during the holiday season.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Drinks
Cuisine English
Calories 185 kcal

Ingredients
  

  • 2 Clementines
  • 4 Cloves
  • 1 Cinnoman stick
  • 1 Nutmeg for grating
  • 1 Vanilla pod
  • 1 Star anise
  • 1 Bottle of red wine
  • 1/4 Cup Brandy (optional)
  • 1 tsp Honey (optional)
  • 1/4 Cup Fresh whole cranberries (optional for garnishing)
  • 1 tbsp Sugar

Instructions
 

  • Cut one orange into quarters and slice the other in half. Place the sections into a medium heavy-bottomed pot and squeeze the juice from the remaining orange into the pot.
  • Add the wine and brandy to the saucepan, together with the sugar and honey. Add the cinnamon sticks, star anise, and cloves. Add about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir and take in the wonderful aroma.
  • Warm the mixture over medium heat until steaming (about 5 minutes), and keep an eye on it. When you start seeing the tiniest of bubbles at the surface, reduce the heat to the lowest of low. 
  • Carefully taste and add a bit more sugar if you need it sweeter. Serve immediately or if you like it a bit spicier allow to cook for another 5 to 10 minutes.
  • Add the cranberries just before serving up.

Notes

The ideal reds to use are young, fruity and ideally unoaked. Look for Italian reds, Southern French or New World Merlot and Shiraz
Avoid red wines that are high in tannins or super oaky in flavour, like Cabernet Sauvignon, also avoid very light red wines, like Pinot Noir, because they don’t offer enough body to carry the spices.
Nutrition Disclaimer

Nutrition

Calories: 185kcalCarbohydrates: 22gProtein: 0.3gFat: 0.1gSugar: 22g
Keyword wine
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Oliver Wright

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