*12 Days of Christmas* - 1 Delicious Mulled Wine Recipe

Nothing feels more festive than standing outside, surrounded by Christmas lights, sipping on a warm mug of mulled wine. We’re all in need of something comforting and nostalgic this year, so it’s about time we treat ourselves. However, no one should have to miss out on this festive drink so I thought I would share one with alcohol and one without. Both recipes are guaranteed to make your home smell absolutely amazing and warm you up  on a chilly winter evening! 

*12 Days of Christmas* - 1 Delicious Mulled Wine Recipe
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*12 Days of Christmas* - 1 Delicious Mulled Wine Recipe

Nothing feels more festive than standing outside, surrounded by Christmas lights, sipping on a warm mug of mulled wine. We’re all in need of something comforting and nostalgic this year, so it’s about time we treat ourselves. However, no one should have to miss out on this festive drink so I thought I would share one with alcohol and one without. Both recipes are guaranteed to make your home smell absolutely amazing and warm you up  on a chilly winter evening! 

Delicious Magazine’s Non Alcoholic Mulled Wine: 

https://www.deliciousmagazine.co.uk/recipes/non-alcoholic-mulled-wine/

Ingredients

Serves 10

- 750ml red grape juice

- 750ml pomegranate juice

- 500ml cranberry juice

- 2 large oranges, 1 sliced into half-moons, pips removed, 1 zest pared into strips to garnish

- 5 cloves 

- 2 cinnamon sticks

- 3cm piece fresh ginger, peeled and thinly sliced

- 2 red apples, halved, cored and sliced (optional)

- Runny honey to taste 


Jamie Oliver’s Mulled Wine Recipe 

https://www.jamieoliver.com/recipes/fruit-recipes/jamie-s-mulled-wine/

Ingredients

Serves 10

- 2 Clementines

- 1 lemon

- 1 lime 

- 200g caster sugar 

- 6 whole cloves

- 1 cinnamon stick

- 3 fresh bay leaves 

- 1 whole nutmeg, for grating

- 1 vanilla pod

- 2 bottles of Chianti or other Italian red wine

- 2 star anise


  1. Peel large sections of peel from the clementines, lemon and lime using a speed-peeler.
  2. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice.
  3. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Halve the vanilla pod lengthways and add to the pan, then stir in just enough red wine to cover the sugar.
  4. Let this simmer until the sugar has completely dissolved into the red wine, then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.
  5. When your syrup is ready, turn the heat down to low and add your star anise and the rest of the wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into heatproof glasses and serve.