Mulled Wine

Preparation info

  • Makes

    12–16 glasses

    • Difficulty

      Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Choose inexpensive vin ordinaire for mulling. This is a marvellous way of making wine go further, besides providing a cheering drink. Take care not to allow your mull to boil – this evaporates the alcohol and spoils the flavour – nor to stand too long after preparation when the spices tend to become too concentrated.

Ingredients

  • 225 g/8 oz castor sugar
  • 3 dl/Β½ pint water
  • 2 bottles red wine
  • 1 small stick cinnamon
  • 1 lemon
  • 4–6 cloves

    Method

    Measure the sugar and water into a saucepan. Stir over low heat to dissolve the sugar and then bring up to the boil. Add the red wine, cinnamon stick and the lemon stuck with the cloves. Reheat gently until the mull is pleasantly hot, then draw off the heat. Cover and leave to infuse for 10 minutes.

    Pour the mull into a large punch bowl, remove the stick of cinnamon but leave the lemon to float in the wine. Alternatively ladle the mull straight into glasses from the pan.