Mulled Wine Recipe
December, 2015 · By Coryanne Ettiene
As far as I am concerned, the mulled wine season begins the moment you eat all the Thanksgiving leftovers and does not end until you put away your winter scarves. But then, I’m biased. I’ve been using this mulled wine recipe for years, it’s a combination of a few recipes shared amongst neighbors in London, and a few, “oops, was that too much….?” as the years have gone by. For me, mulled wine is Christmas in a glass, garnished with the zest of a clementine peal and the pop of a cinnamon stick, it’s laughter, it’s glasses clinking in a crowded room, and warm hands cupping an eclectic mug because no one really ever has enough matching glasses for everyone. Mulled wine, welcomes December and is all too forgiving if you find yourself saying, “oops, was that too much?” at 11pm on a Monday night, but never so on Tuesday morning at 6am.
So get your stockings hung by the chimney with care, because Saint Nicolas will be here expecting a little holiday cheer and this mulled wine recipe is the perfect treat.
Mulled Wine Recipe
- 2 Clementines, peeled and juiced
- 1 Lemon, peeled
- 2 Gala Apples, cored and chopped
- 3/4 Cup White Granulate Sugar
- 1 Cinnamon Stick
- 1 Fresh Bay Leaf
- 1 Whole Nutmeg, 12 gratings
- 1 Teaspoon Vanilla Extract
- 1 Star Anise
- 6 Black Peppercorns
- 5 Whole Cloves, optional
- 2 Bottles of Cabernet Sauvignon, or another medium bodied Red Wine
- 1 Cup of Brandy
- 1/2 Cup of Clementine Juice
In a warm large pot, add the citrus peels, apples, bay, nutmeg gratings, peppercorns, cloves (if you are using them) and the sugar, and allow them to slowly warm together for 1 minute before adding the Clementine juice. Toss in the vanilla extract and just enough wine to cover the sugar, and then slowly fold with a wooden spoon until the sugar thickens. Then turn up the heat, add a full bottle of wine and allow it to reach a rolling boil for 5 minutes to crete this stunning red wine, spice syrup that coats your spoon. Turn down the heat to low, add the remaining wine, the brandy and toss in the star anise before stirring. Then serve after it has had 20 minutes to rest on low.
The beauty with mulled wine is that you can skip pretty much any or all of this recipe and make it your own. I sometimes skip the sugar and just add more Brandy, other times I add the cloves, or skip the nutmeg. What’s important is that you keep some on reserve for next time. I always keep a 1/2 cup stored in jar on the counter to add it to the next batch, I’m not sure how this started but it is my mulled wine tradition…. and so far it’s brought us plenty of holiday cheer.