Mulled Red Wine

Ingredients

• 200 g Unrefined Sugar (granulated, dark brown sugar works well)
• 2 tbsp Water (just a splash to melt the sugar)
• 1 Clementine (zest and juice)
• 1 Lemon (zest only)
• 1 Lime (zest only)
• 6 Cloves (whole)
• 2 Star Anise (whole)
• 1 Cinnamon Stick (snapped in half)
• 3 Bay Leaves
• 1 pinch Nutmeg (freshly grated if possible)
• 1 Vanilla Pod (split lengthwise, no need to scrape)
• 2 bottles Red Wine (750 ml each, medium‑bodied (e.g., Merlot, Shiraz))
• 1 clementine Clementine Juice (freshly squeezed after the wine is warm)

Instructions

1. Make the Spiced Syrup

   Add the unrefined sugar and a splash of water to a saucepan over low heat. Stir until the sugar begins to melt.

   Time: PT5M

   Temperature: low heat

2. Add Citrus Zest & Spices

   Stir in the zest of the clementine, lemon and lime, then add the cloves, star anise, broken cinnamon stick, bay leaves, nutmeg and the split vanilla pod.

   Time: PT5M

   Temperature: low heat

3. Simmer the Syrup

   Let the mixture gently simmer for about 5‑7 minutes, allowing the spices to infuse like a tea.

   Time: PT7M

   Temperature: medium‑low

4. Add the Red Wine

   Pour in the two bottles of red wine, increase the heat just enough to bring the mixture to a gentle simmer. Stir occasionally.

   Time: PT10M

   Temperature: medium

5. Finish with Fresh Clementine Juice

   Squeeze the juice of the clementine into the pot, give a quick stir and remove from heat.

   Time: PT2M

6. Strain and Serve

   Optionally strain the mulled wine through a fine mesh to remove whole spices. Ladle into heat‑proof glasses and serve warm.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

0 g

Carbohydrates

12 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Unrefined Sugar: white sugar, coconut sugar
• Instead of Clementine: mandarin orange, tangerine
• Instead of Lemon: lime
• Instead of Lime: lemon
• Instead of Cloves: allspice
• Instead of Cinnamon Stick: ground cinnamon (use less)
• Instead of Nutmeg: ground nutmeg (use less)
• Instead of Vanilla Pod: vanilla extract (1 tsp)
• Instead of Red Wine: dry rosé, port (for richer flavour)
• Instead of Clementine Juice: orange juice (fresh)

Equipment Needed

• Saucepan
• Zester or Microplane
• Wooden Spoon
• Measuring Spoon (optional)
• Ladle (optional)
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Do not let the wine boil vigorously – it will evaporate the alcohol and turn bitter.
• Add the fresh clementine juice at the end to preserve its bright citrus notes.

Chef Tips from the Video

• Use a good quality, fruit‑forward red wine – the wine’s character shines through the spices.
• If you prefer a clearer drink, place the whole spices in a small muslin bag for easy removal.
• A pinch of sea salt at the end balances the sweetness.

Troubleshooting

Storage

Refrigerator: Store in a sealed container for up to 2 days; re‑heat gently before serving.

Freezer: Not recommended – texture changes when frozen.

Room temperature: Can stay warm on a low‑heat burner for 1‑2 hours, but keep covered.

Make-Ahead Tips

• Prepare the spiced syrup up to step 3 and refrigerate; add wine and heat when ready to serve.
• Store the syrup in a clean jar for up to 5 days – it intensifies flavour.