Hot, spiced mulled wine is one of the quintessential drinks of Christmas. The smell of the spices and the hot wine makes the house smell wonderful and what better way to welcome guests to your festive get together?
I’m not keen on mulled wine (or mulled cider) to be too sweet, so just sweeten enough to suit your preference and leave the wine on a low heat so everything slowly heats and infuses together.
This is so easy to make and you can do it on the stovetop, or in a slow cooker and you can customise the spices and spike with brandy, rum or the liqueur of your choice!
Ingredients – double for a crowd, halve for 2! 2 bottles of red wine – one that you would drink 1 large orange, sliced 1-2 lemons, sliced 2 small clementines A few cranberries (optional) 8 cloves (or more) Cinnamon sticks Sweetener of your choice to taste – caster or brown sugar/honey/maple syrup Brandy (optional)
Method: Stud each clementine with the cloves and then add everything to a pan and heat slowly. Don’t let it boil, just leave it on a low simmer and check the sweetness.
To serve, ladle into heatproof glasses or mugs and add a little extra brandy (if using) and don’t forget the mince pies. Merry Christmas!
This is very similar to my mulled cider recipe here, but I have given it a Christmas tweak.
You can totally make a non-alcoholic version of this to make it family friendly, just substitute the cider for apple juice (and leave out any rum or brandy!)
I love creating recipes that make me think of cozy evenings in front of a crackling log fire, with perhaps snow falling outside, or a storm raging on a winter’s night, while I am warm and snuggly inside!
If a snow storm was raging outside and you are indeed sitting by that crackling log fire, then this will definitely warm the soul too.
1.5 litres of hard dry cider (use good quality apple juice if making a non-alcoholic version)
0.5 litres of pure cranberry juice
3-4 cinnamon sticks
2 star anise
1 orange, stuck with 10 cloves
1 punnet of fresh cranberries
¼ fresh nutmeg – grated
2 small apples, cored and cut into chunks
2 clementines, cut into segments
½ cup (packed) brown sugar
Maple syrup or honey – adjust to preferred level of sweetness
Brandy or rum to spike – optional
Add everything, except the maple syrup or rum if using and heat gently over a low to medium heat and allow all the flavours to mingle. Leave on a low heat for around 20 minutes. Don’t allow the cider to boil. You can also do this in a crockpot or slow cooker if you have one. Taste and add a little maple syrup or honey to sweeten a little.
Serve hot in heatproof glasses or mason jars with a shot of brandy or rum if desired and decorated with a cinnamon stick.
The non-alcohol version would be lovely for Christmas morning, opening presents with the children.
Autumn is here! Hot and spicy mulled cider will warm the soul on the chilliest Fall day.
Mulled cider is perfect for chilly autumn evenings, bonfire night, Halloween, romantic autumn picnics with leaves falling all around and, well just because it’s Autumn!
This is full of Fall flavours – apples, cinnamon and spices. If you want to give it a real kick, add a dash of rum at the end.
2 litres of hard dry cider – use medium cider if you prefer a sweeter taste.
2 cinnamon sticks
1 star anise
1 orange, stuck with 10 cloves
A few grates of fresh nutmeg
1 apple, cored and cut into segments
1 tablespoon of maple syrup, honey or 1 tablespoon of brown sugar – adjust to preferred level of sweetness.
Rum – optional
Gently mix everything in a pan over a medium heat and allow all the flavours to mingle. Leave on a low heat for around 20 minutes. Don’t let it boil and serve hot in heatproof glasses, mason jars or mugs, spiked with a shot of rum if desired and decorated with a cinnamon stick.
This recipe can easily be made family friendly by using cloudy apple juice, either from the supermarket or by juicing your apples straight from the tree (after washing and inspecting for insects!)