Hands-on time 5 minutes. Cooking time: 30 minutes, plus 5 minutes infusing.
Serves 4-6
Ingredients
- 1 bottle of red wine (750ml) or 1 litre grape/cranberry/cherry juice (my personal recommendation is the Ocean Spray Cranberry & Pomegranate juice)
- 1 cup water or apple cider (optional)
- 1/4 -1/2 cup brandy, cognac/orange liqueur (optional)
- 1/4-1/2 cup honey or raw sugar (to taste)
- Juice from 1 orange (zest optional)
- 1/4 vanilla pod (optional)
- 1 Steep spice bag
Method
Pour wine (or juice) into a large saucepan with the bag of spices. Add 1 cup of water or apple cider, 1/4-1/2 cup brandy or cognac (optional) and the juice of 1 orange. Simmer gently; do not allow it to come to a boil. Warm over a low heat for 20-30 minutes, the longer it heats the more flavour it will have.
Ladle the mulled wine into mugs.
Garnish with an orange wedge or orange peel dropped in and/or a cinnamon stick.
Notes
- For non-alcoholic alternative, my favourite is a mix of cranberry and cherry, play around with flavour profiles to find one that suits your palette.
- Avoid any oaked or expensive wines. Merlot, Cabernet Sauvignon, Malbec or Montepulciano are all good options.
- Add as much or as little sweetener as you'd like, this is a personal preference.