If you’ve read the comments on the Mulled cider post, then you’ll have read the story of the flaming pot incident. That incident taught me two crucial things about mulled wine:

1 Don’t put in so much hard liquor and fortified wine that it makes the atmosphere flammable

2 Buy pre-prepared blinis.

I love mulled wine and spend most of December developing a red wine moustache and ruining my teeth with glass after mug after pot of the stuff. The recipe below is for a bottle of wine, but for a party, I normally start with 3 bottles of red wine, 1 bottle of Port, 1 litre of orange juice, 500g caster sugar, 3 oranges, sliced and stuck with 24 cloves, and 3 sticks cinnamon. The Port gives the mull depth, the orange juice adds citric bitterness and the sugar makes it as drinkable as squash.

Mulled wine
Serves 4–6

1 x 75cl bottle cheap, fruity red wine (use something Spanish that costs £2.99)
300ml Port
300ml orange juice
200g caster sugar
1 orange
12 cloves
2 sticks cinnamon

1 Pour the wine, Port and orange juice into a pan and stir in the sugar. Slice the orange and stick a few slices with the cloves. Add the orange slices and any juice that’s leaked out of them with the cinnamon sticks.

2 Gently heat the wine, stirring occasionally, until it is steaming hot and the sugar has dissolved. Turn the heat off, cover and leave it for an hour. To serve, reheat until it’s steaming hot again and ladle into mugs.

Tagged with: ChristmasMullingWine

6 Responses to Mulled wine

  1. […] This post was mentioned on Twitter by ginandcrumpets, Di Wilson, Di Wilson, Di Wilson, Di Wilson and others. Di Wilson said: Mulled wine « Gin and Crumpets […]

  2. Ed the Deadline says:

    But do you still love mulled wine today?
    I’m not sure I ever want to touch another one again…
    Told you I look up the blog… it’s terrific

    • ginandcrumpets says:

      I always loved mulled wine, which is often the cause of my downfall in December. Thanks for remembering the blog name, looking it up, reading it and then leaving a nice comment. Beyond the call of duty!

  3. Johanna says:

    oh I love mulled wine too – just back from Scotland where I had more mulled wine than I have had for a long long time (um which is not really much) – enjoyed it immensely – so lovely to have in a northern hemisphere winter – back to summer in Melbourne now so mulled wine off the menu for now. My favourite mulled wine recipe is similar to yours but I bring it to the boil and leave overnight before warming.

    • ginandcrumpets says:

      Leaving it overnight is a great idea – the flavours are always much better if you let it rest and develop. But that relies on me being in a house with a pan of mulled wine for 24 hours and not drinking it.

  4. […] Last week Leonard held a Christmas Mull. A bucket of red wine seething with port, brandy, sugar, spices and orange juice was kept at a constant, mouth-melting simmer and, for once, we didn’t accidentally set it on fire. […]

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