Mulled wine, hot wine infused with spices, sugar and citrus peel, is a wonderful way to welcome guests on a cold winter evening.
Known as “Glühwein” in German and “Vin Chaud” in French, mulled wine is often enjoyed at Christmas outdoor markets in Continental Europe. You can successfully mull inexpensive red wine thanks to the strong flavours of the spices and orange peel. Indeed mulling was traditionally used to mask the flavour of wine that had gone off, however this is not recommended!
What wine to mull?
Table wines with an alcohol content of 11% to 12% make excellent mulled wine as they do not have a strong flavour; some stronger oak cask wines may have too strong a flavour for mulling. Homemade country wines such as elderberry or blackberry wine are delicious mulled.
Flavourings: citrus fruit, sugar and spice
It is important to use only the thinly peeled zest of the citrus fruit when mulling wine as the white pith will give a bitter flavour. Experiment with different combinations of sweet spices, for example juniper and nutmeg, and try using other citrus fruits such as lemons and limes.
You may also like to add raisons or bay leaves to your mulled wine. Brown sugar or honey adds a richer flavour that white sugar, but all three will make delicious mulled wine.
Always use a non-corrosive pan, such as stainless steel, ceramic or heatproof glass (not aluminium) when mulling wine and cider.
To make mulled wine:
Ingredients
- 1 litre red wine
- 1 cm section of a vanilla pod
- the thinly peeled rind of an orange
- 4 oz sugar or honey
- A quarter stick of cinnamon, broken into pieces
- 10 cloves
- A sprinkling of grated nutmeg
Mix all the ingredients together, and bring slowly to the boil in a stainless steel or other non-corrosive saucepan. When just at simmering point switch off the heat and leave the spices and peel to infuse for 15 minutes. Heat the mixture again briefly then strain off the spices and peel. Either serve immediately or keep the wine warm – a thermos flask is an easy way to do this. Serve in mugs or sturdy glasses with handles to avoid burning the hands of your guests.
Mulled Cider is a spiced infusion of red wine and cider, and has a milder, lighter flavour than mulled wine.
To make Mulled Cider:
Ingredients
- 1 pint cider or perry
- 1 pint red wine (either grape, or other red fruit wine)
- 1 small glass of a sweet spirit such as brandy, calvados or rum
- 5 oz honey or sugar
- 8 cloves
- Small piece of cinnamon
Mix the cider or perry with the wine in a non-corrosive saucepan with the spices and sweetener, and bring to the boil slowly. Take off the heat, leave to infuse for ten minutes. Add the brandy, calvados or rum, stir well and then strain before serving.
