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Mulled wine

Well, ‘tis the season and all that! A winter favourite, guaranteed to put you in a festive mood. Just double or treble the quantities below if you’ve got loads of guests who need warming up.

The quantities are all guidelines, add more or less of anything to taste, I generally find roughly half juice to wine is a good balance though.

Useless fact: mulled wine is called ‘gløgg’ in Norway!

Serves 3

  • 1 bottle red wine (something cheap but robust)
  • ½ litre smooth orange juice
  • 1 good slug of cooking brandy (optional but adds an extra kick!)
  • 1 large orange, sliced
  • 1 cinnamon stick
  • 5 or 6 cloves
  • 3 or 4 cracked green cardamom pods
  • a pinch of allspice if you have it
  • brown sugar

Put the wine and about ¾ of the orange juice in a pan. Add the spices and about half the orange slices. Heat through gently, making sure not to boil.

Let the spices infuse for about 15 mins, taste and then add sugar, more juice/orange slices/brandy/spices if you want.

Leave on a gentle heat for another 10 mins or so then ladle into mugs or heat-proof glasses garnished with any remaining orange slices if you’re feeling flash!

About Colette

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8 Comments

  1. Just what a needed ~ a reminder of Christmas spirit and all the ingredients to hand. I will try it out on my French friends.
    Thanks Gabby

  2. I’ve been reliably informed that it is rather good. The serving amount will depend on how much of a booze hound you are!

  3. A ha! Thanks for this, Colette. I was going to put out a request for a recipe here but you have saved me the trouble. Am hosting a drinks shindig in a week’s time so I will be sure to let you know how I go! (esp with the experiment of having mulled wine on a hot day!)

    • Excellent – If you manage to take a nice pic please send it in!

  4. Yay! Success for the mulled wine!

    Thanks for posting – I have to say I have always been lazy and bought muslin bags of the mulling spices all ready, but now being in Australia I wasn’t quite sure where to find them. Turns out that, thanks to Colette, the DIY version is just as great…nay, much greater!

    Hearty thumbs-up all round from both seasoned (to be jolly) mullers and also newcomers (as were most of the crowd being Aussie and that!) The brandy is also recommended!

    I must confess I also found a website – mulledwine.com or similar – just so I could try some extra alternatives (getting carried away) and found a good recipe there for mulled white which also went down well (in many senses!)

    And now another confession – we got so carried away that we (hangs head) didn’t take photos. To make up for this I will send in a fabbo recipe for festivey truffles that were just yum (and so easy). Am I forgiven?

  5. That is great news! Please give it a suitable star rating as well…

    I am dissapointed there are no photos (not even blurry drunken ones?) but look forward to these delicious truffles!

  6. No! Not even blurry ones! I remember the camera came out… but that was as far as it got!

    Tell you what, I’ll just have to make some more… Good plan!

  7. *Duh* Matt has rightly handed me a Duncecap for not being able to put my vote in properly – it’s five stars, people! (I had put in four by mistake)

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