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Red wine without the alcohol, warmed gently with orange, cinnamon, cloves and star anise. One bottle serves five, and the house smells of winter.

Mulled wine is red wine warmed with citrus and spice, the drink of Christmas markets and cold evenings. This version starts from a non-alcoholic red, so everyone at the table can have a mug.
Warm it gently and never let it boil: boiling flattens the fruit and turns the spices bitter. Taste before you sweeten, since non-alcoholic reds already carry some sugar.
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From your kitchen: apple juice or water, orange, cinnamon sticks, whole cloves, star anise, honey, maple syrup or sugar.
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Add a few slices of fresh ginger and two crushed cardamom pods with the other spices.
Use a non-alcoholic white with apple juice, a vanilla pod and lemon peel instead of orange.
Warm everything on low for an hour and keep it on the warm setting for a party; top up with juice as it reduces.
Serve warm, in heatproof mugs or glasses.
Good with gingerbread, roast chestnuts, cheese boards and anything from a holiday table. Leftovers keep in the fridge for two days; rewarm gently.
Yes. Warm a non-alcoholic red with orange, cinnamon, cloves and star anise over low heat, and sweeten to taste. It tastes like classic mulled wine without the alcohol.
A fruity, medium-bodied red works best, such as a Merlot or a Tempranillo blend. Very dry, tannic reds can taste bitter once warmed.
Boiling flattens the fruit and draws bitterness out of the spices and orange pith. Keep it just below a simmer.
Up to two days in the fridge, covered. Rewarm gently over low heat.
Yes. Warm everything on low for about an hour, then keep it on the warm setting for serving.
Non-alcoholic wines are usually labeled 0.0% or under 0.5%. For children, many people use grape and apple juice with the same spices instead.
Wine & Sparkling
Wine & Sparkling
Wine & Sparkling
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