We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Mulled Wine
Autumn 2006
For centuries people have enjoyed mulled wine -it seems that every family's archive holds a mulled wine recipe, each with its own secret ingredient or custom glassware. Despite the many variations, basic mulled wine is easy to make-mulled simply means heated with spices. But, the variations are as vast as your imagination.
Makes about 6 servings
750 mL bottle red wine
Peel of 1 lemon and 1 orange
4 to 6 cloves
1 cinnamon stick
1 cup water
2 dashes nutmeg
½ to 1 cup sugar (to taste)
1 oz brandy (optional)
Garnish:
Orange and a cinnamon stick
To a saucepan, add one 750 mL bottle bold red wine, the peel of 1 lemon and 1 orange, 4 to 6 cloves, 1 cinnamon stick, 1 cup water, 2 dashes nutmeg, ½ to 1 cup sugar (to taste) and 1 oz brandy (optional). Heat thoroughly but do not boil. Pour into cups, leaving spices in the saucepan. Garnish with a slice of orange and a cinnamon stick.
Makes about 6 servings
