Is there anything more christmassy than smelling mulled wine hubble-bubbling away on the stove?
Here's how to make the ultimate alcohol-free version.
Spoiler: it’s all in the quick boil and slow simmer.
Spoiler: it’s all in the quick boil and slow simmer.
Ingredients
- 2 bottles of Vignette*
- 2 large cinnamon sticks
- 4 star anise
- 8 cloves
- 1 large orange
- 1 lemon
- 6 tbsp caster sugar (optional)
*If you prefer mulled wine with a lighter red, sub in Sanguine!
Method
- 2 bottles of Vignette*
- 2 large cinnamon sticks
- 4 star anise
- 8 cloves
- 1 large orange
- 1 lemon
- 6 tbsp caster sugar (optional)
*If you prefer mulled wine with a lighter red, sub in Sanguine!
Method
- Gently peel the zest from your orange and lemon using a peeler, then juice the fruits and set the liquid to one side
- Put the red wine, cloves, cinnamon, star anise, citrus juices and citrus peels in a large, heavy-based saucepan
- Bring the pan just to the boil, then lower the heat until the mulled wine is simmering, cover and continue simmering for around an hour
- Stir in the sugar gradually as it’s simmering, stopping when you’ve found your perfect sweetness
- To serve, strain and pour into mugs or glasses that won’t scald your hands!