Mulled wine
Red wine gently warmed with orange, cinnamon, cloves and star anise. A festive classic for parties and frosty evenings.
- Prep
- 5 mins
- Cook
- 20 mins
- Total
- 25 mins
- Serves
- 6
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Mulled wine
Mulled wine
Ingredients
- 750ml fruity red wine, 1 bottle, such as Merlot or Tempranillo
- 250ml cloudy apple juice, or water
- 1 orange, thickly sliced
- 6 cloves
- 1 cinnamon stick
- 2 star anise
- 75g light brown soft sugar, or caster, to taste
- 50ml brandy, optional
Kitchen kit
- Large saucepan Search Amazon for large stainless steel saucepan
- Heatproof glasses or mugs Search Amazon for heatproof glass mugs
- Ladle Search Amazon for ladle
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Method
-
Step 1: Combine
Stud a few of the orange slices with the cloves. Put all the ingredients except the brandy in a large saucepan.
-
Step 2: Heat gently
Warm over a low heat, stirring until the sugar dissolves. Keep it just below a simmer for 15–20 minutes so the spices infuse – don't let it boil or the alcohol will cook off and the spices turn bitter.
-
Step 3: Finish
Taste and add more sugar if needed, then stir in the brandy. Ladle into heatproof glasses, leaving the spices in the pan.
Tips
- No need for an expensive wine – a fruity, inexpensive red is ideal.
- Keep it warm on the lowest heat or in a slow cooker on low for a party.
Storing & reheating
Cool, cover and refrigerate leftovers for up to 2 days; reheat gently without boiling.
Freezing
Not recommended.
Variations
- Alcohol-free: replace the wine with red grape juice and the apple juice with more apple juice; reduce the sugar.
- White mulled wine: use a dry white wine, cloudy apple juice and a vanilla pod.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/mulled-wine/ · Checked 17 October 2026
Questions people ask
Is mulled wine vegetarian or vegan?
Some wines are fined with animal products such as gelatine or egg whites. Look for wine labelled vegan if needed.
Can I make it ahead?
Yes – make it a few hours ahead, take off the heat, and gently rewarm before serving.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against: