Mulled Wine

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)
2 oranges
1 teaspoon (approx. 10) cloves
2 cinnamon sticks
2 whole star anise
3 tablespoons brown sugar

  1. Pour the wine into a saucepan. Cook over a medium-low heat.
  2. Add the sugar and stir to dissolve. Add the cloves, cinnamon and star anise.
  3. Slice one of the oranges into rounds, and add to the pan.
  4. Juice the second orange and add the juice to the wine.
  5. 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.
  6. Serve hot in mugs.

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