When I think of mulled wine, I think of my daughter and I visiting my other daughter in December of 2010 in London. Everything was Christmassy, and it was cold, as expected. The first thing she did when we met up at her flat was to prepare mulled wine. It was so charming and thoughtful.
But I had no idea that mulled wine is so popular in London, at least during the cold months I presume. In fact, every single pub we visited, which was daily, served mulled wine.
Here is a special photo of us three gals at The Marylebone, after warming our spirits with mulled wine.
Those memories, of the beautiful quaint pubs, the Christmas markets, the mulled wine, fabulous meals, but mostly of being with my two daughters at a special time of year, were so important to me, that once home, I haven’t wanted to make mulled wine. I needed to preserve those memories some how. Until now.
Out of curiosity, I sought out recipes for mulled wine online, and they’re basically all straight forward. In fact, you can simply mull wine with purchased mulling spices! If you don’t know, the act of mulling is simmering or steeping the wine or cider.
I found a recipe on Epicurious along with a blurb written by Katherine Sachs that offered a bit more information when proceeding with mulled wine, with more options.
Katherine writes that “In Germany it’s called Glühwein and it’s occasionally made with with fruit wine; it’s Glögg in Scandinavia, and usually served with a spiced cookie or cake; in Quebec they mix in maple syrup and hard liquor and call it Caribou.”
I need to look into a Caribou. But on to mulled wine…
For a stronger pot, add some liquor, such as brandy or spiced rum. Mulled wine can also be made with white wine, such as a Riesling or Grüner Veltliner, if you prefer that style.
Serves 2, 3, 4…
1 bottle of good red wine, like a pinot noir
2 cups apple cider
1 cup ruby port
A couple slices of orange rind
4 cinnamon sticks
20 whole cloves
2 crushed allspice
Star anise and cinnamon sticks and orange slices for serving
Pour the wine, cider, and port into an enamel pot. Add the orange rinds, cinnamon sticks, cloves, and allspice.
Start heating slowly on a low-to-medium setting. You want to steep the wine, not boil or reduce it.
After about 30-40 minutes it will be done. Sieve the mixture if you don’t want the little spice bits.
Serve in cups with a cinnamon stick, star anise, and slices of orange.
I purposely didn’t shake the bottle of apple cider. I didn’t want the mulled wine to look murky.
This is especially important if you chose to serve the mulled wine in a glass cup. You want it pretty and burgundy, not brown and murky.
The mulled wine would work well in a carafe, so you don’t have to keep it on the stove. Just serve!
Hope you enjoy this recipe.
I have prepared mulled port before and that is slightly sweeter than mulled wine, but definitely still warming and flavorful. It was mulled with clementines.