Mulled Wine

Method

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1. Pour just enough wine into a large pan to cover the sugar, about 250 ml.

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2. Add the sugar, orange zest strips, cinnamon, star anise, cloves, cardamom, bay, vanilla pod and ginger.

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3. Heat gently, stirring, until the sugar has completely dissolved, then simmer for 5 minutes to make a spiced syrup.

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4. This short simmer is the only time anything gets near a boil, and it concentrates the spice.

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5. Turn the heat down low and pour in the remaining wine along with the orange and lemon slices.

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6. Bring it to about 70°C — steaming, with the occasional bubble at the edge, but never simmering. Use a thermometer if you have one.

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7. Hold it there for 20 minutes so the spices infuse.

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8. Stir in the brandy or port at the very end, off the heat.

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9. Ladle into heatproof glasses through a sieve, and garnish each with an orange slice and a cinnamon stick.

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Chef’s Tips

• Never let it boil. You lose the alcohol and the wine turns harsh and stewed.
• Zest strips rather than grated zest, and remove them; the white pith turns the wine bitter over time.
• A cheap but drinkable fruity red is ideal. Nothing tannic or oaked, and nothing you would rather drink cold.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Gingerbread or stollen
• Roasted chestnuts
• A cold night outdoors

Storage & Reheating

Refrigerate up to 3 days and reheat gently, never boiling. The spice syrup alone keeps 2 weeks.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.