Warm Mulled Wine

    35 minutes

    This mulled wine, flavoured with clementines, cinnamon and fresh ginger is perfect for a Christmas in July party or anytime you're having a party in winter.

    22 people made this

    Serves: 12 

    • 2 clementines, zested, 1 peeled
    • 1 lemon
    • 1 cinnamon stick
    • 1 (2cm) piece of ginger, peeled and halved
    • 15 cloves
    • 150g sugar
    • 2 cups (500ml) water
    • 2 bottles (1 1/2 litres) red wine

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large saucepan add the finely grated zest of the two clementines. Peel one clementine and add the slices to the saucepan. Stick about 15 cloves into the other and add.
    2. Zest the lemon into the saucepan, slice the body in two and add the halves to the saucepan. Add cinnamon stick and ginger.
    3. Boil the 2 cups water and dissolve the sugar in it. Add to the saucepan. Add the wine. Cover and put the saucepan on a very low heat. Heat it but do not let it boil.
    4. To serve, strain the wine into a serving jug.

    Watch a video of it being made…

    How to Make Mulled Wine
    How to Make Mulled Wine

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    Reviews and Ratings
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    Reviews in English (3)


    This was so easy to make and tasted absolutely delicious – neighbours and friends love it too. This recipe will certainly become a Christmas tradition. I added an extra cinnamon stick and 2 dried bay leaves and 5 black pepper corns and 1 star anise and used unrefined Demerara sugar – highly recommended!  -  27 Dec 2011  (Review from Allrecipes UK & Ireland)


    Ohhhhhhhhhhhhh yesssssssssss! Added some cider on one occasion and some rum on another occasion. deeeeelicious. Have made a few batches of this mulled wine recipe over the festive period and it just seems to get better each time, delicious if made a day in advance! Try Blossom Hill Smooth and Spicey red wine, I find it works rather well. Enjoy.  -  28 Aug 2013  (Review from Allrecipes UK & Ireland)


    Made this for a party and it went down very well. I do t like cloves so left them out and some people commented on how nice it was to have a clear looking with e rather than the murky one you normally get. Will definately make again.  -  10 Dec 2017  (Review from Allrecipes UK & Ireland)