Mulled Red Wine

Ingredients

• 200 g Unrefined Sugar (granulated, dark brown sugar works well)
• 2 tbsp Water (just a splash to melt the sugar)
• 1 Clementine (zest and juice)
• 1 Lemon (zest only)
• 1 Lime (zest only)
• 6 Cloves (whole)
• 2 Star Anise (whole)
• 1 Cinnamon Stick (snapped in half)
• 3 Bay Leaves
• 1 pinch Nutmeg (freshly grated if possible)
• 1 Vanilla Pod (split lengthwise, no need to scrape)
• 2 bottles Red Wine (750 ml each, medium‑bodied (e.g., Merlot, Shiraz))
• 1 clementine Clementine Juice (freshly squeezed after the wine is warm)

Instructions

1. Make the Spiced Syrup

   Add the unrefined sugar and a splash of water to a saucepan over low heat. Stir until the sugar begins to melt.

   Time: PT5M

   Temperature: low heat

2. Add Citrus Zest & Spices

   Stir in the zest of the clementine, lemon and lime, then add the cloves, star anise, broken cinnamon stick, bay leaves, nutmeg and the split vanilla pod.

   Time: PT5M

   Temperature: low heat

3. Simmer the Syrup

   Let the mixture gently simmer for about 5‑7 minutes, allowing the spices to infuse like a tea.

   Time: PT7M

   Temperature: medium‑low

4. Add the Red Wine

   Pour in the two bottles of red wine, increase the heat just enough to bring the mixture to a gentle simmer. Stir occasionally.

   Time: PT10M

   Temperature: medium

5. Finish with Fresh Clementine Juice

   Squeeze the juice of the clementine into the pot, give a quick stir and remove from heat.

   Time: PT2M

6. Strain and Serve

   Optionally strain the mulled wine through a fine mesh to remove whole spices. Ladle into heat‑proof glasses and serve warm.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

0 g

Carbohydrates

12 g

Fat

0 g

Fiber

0 g