#MULLED WINE INGREDIENTS HOW TO#
More tips for how to make mulled wineįor a special seasonal addition, try stirring in 100ml of sloe gin in the final step when warming the mulled wine. You don’t have to serve it at boiling point, so make sure it has cooled a little before transferring it to glasses. Mulled wine should be served in heatproof glasses or other receptacles that can resist heat. It may keep for a day longer, but if you have added fruit it's advisable not to leave it longer than 24 hours, or it may start to ferment. If you mull your wine and have any leftover, you can keep it for 24 hours in the fridge. Alternatively, pour the liquid into a heatproof bowl and microwave for 2 mins 30 seconds-3 mins until warm, but not boiling. You can reheat mulled wine by warming it over a low heat on the hob. You can also make mulled rosé or white wine, if you like.
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You can use any good-quality red wine to make mulled wine but our wine writer Victoria Moore suggests using an unoaked tempranillo if you have one. What's the best wine for making mulled wine? See our recipe for non-alcoholic mulled wine. When your guests arrive, mix the juices together with a few fresh cranberries and some apple slices in a really large jug or serving bowl, then top up with the sparkling water. Ingredients 750ml bottle red wine 1 large cinnamon stick, or 2 small ones 2 star anise 4 cloves 2 strips lemon zest, pared using a vegetable peeler 4 tbsp. In the morning, put 1 litre cranberry juice, 1 litre apple juice and 1 litre sparkling water in the fridge to chill.
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