Mulled wine is a polarising beverage. Some people love it, and swear by it for the Christmas season. Others can’t stand it, and even the smell of it makes them feel like a Grinch.
I’m firmly in the love camp, but I am fussy. I don’t like my mulled wine too sweet, or too booze-heavy. Making mulled wine these days is super easy when supermarkets sell mulled wine spices in little plastic bags that you simply empty into a saucepan of red wine. But that’s not the most eco-friendly way to do it, nor is it the best.
Most of you will have the spices that you need for mulled wine in your kitchens, especially if you do a lot of Asian or Asian-inspired cooking.
750 ml red wine (I used a Pinot Noir)
1 teaspoon (approx. 10) cloves
2 cinnamon sticks
2 whole star anise
3 tablespoons brown sugar
- Pour the wine into a saucepan. Cook over a medium-low heat.
- Add the sugar and stir to dissolve. Add the cloves, cinnamon and star anise.
- Slice one of the oranges into rounds, and add to the pan.
- Juice the second orange and add the juice to the wine.
- Bring the wine to the boil, then reduce the heat and allow to simmer for 20 – 30 minutes. Taste test and add any additional sugar or orange juice to taste.
- Serve hot in mugs.