Mulled red wine

Recipe

Mulled red wine

Recipe developed by Alberte Stengaard

Go to product selection

The scent of warm spices and red wine slowly fills the kitchen, setting the tone for cosy Christmas moments. This classic mulled wine brings together the familiar flavours of the festive season in a rich and well-balanced drink, where sweetness and spice meet. Perfect for cold days when gathering around the table, lighting candles and enjoying a quiet moment. The recipe is simple to make and can easily be prepared in advance, ready to serve when guests arrive. A warm cup that brings both comfort and a sense of Christmas.

Ingredients

2 oranges, zest from 1, juice from 2
1 lemon, zest + juice from ½
100 g cane sugar
100 g brown sugar
1 vanilla pod
20 g fresh ginger
2 whole cinnamon sticks
5 whole cardamom pods
5 whole cloves
2 whole star anise
3 whole allspice berries
5 peppercorns
100 ml dark rum
100 ml vodka
200 ml port
200 ml red wine per 50 ml extract
100 g flaked almonds
60 g raisins
Orange slices

Method

1. Prepare the extract

Put the orange zest and juice in a saucepan, together with the lemon zest and juice.  Split the vanilla pod and scrape out the seeds. Crush with 1 tbsp of the cane sugar to separate the seeds. Add to the pan with the scraped vanilla pod, the rest of the cane sugar and the brown sugar.  Peel the fresh ginger, cut into pieces and add to the pan. Add all the whole spices. Bring the contents of the pan to the boil and simmer for 5 mins until the sugar has dissolved and the spices have released plenty of flavour. Turn the heat down to low and add the rum, vodka and port. Let it warm through for 5-10 mins.  Remove from the heat and store in a tightly sealed jar or similar container for 1 week, but preferably up to 3 weeks.

When your extract is ready, pour it through a sieve to remove all the spices. You can then strain it through a fine muslin if you want it to be completely clear.

2. To serve

Heat approx. 200 ml of red wine per glass in a saucepan with 50 ml of extract per glass. It just needs to reach boiling point. Serve with flaked almonds, raisins and orange slices.