In Recipes

Nothing much says cold outside but warm and cosy inside more than the sharing of a good spiced or mulled wine by the fireplace.

Choose one of these mulled wine recipes or try all three this winter!

Traditional mulled wine


1 Bottle red wine

1 Orange, sliced into rounds

8 Whole cloves

2 Cinnamon sticks

2 Star anise

¼ Cup honey or sugar (optional)

¼ Cup brandy (optional)


Combine all the ingredients in a large saucepan and bring to a simmer over medium heat. Be sure not to boil the mix or you’ll cook out the alcohol. Let the wine simmer for at least 15 minutes and up to three hours. The longer you simmer, the more the flavours will combine into a delicious blend. For an extra kick, you can add a 1/4 cup of brandy before taking your drink off the heat. Once warm, serve with garnishes like orange slices, star anise and cinnamon sticks.

Make it in the slow cooker

Put all the ingredients in a slow cooker on low for 1 1/2 – 2 hours until hot.

Swedish Gløgg


For the garnish

1 cup raisins
1/3 cup Cointreau or rum
1/2 cup whole almonds

For the gløgg

1 1/2 cups Port wine
1 cup freshly squeezed orange juice
1/2 cup Cointreau or Gran Marnier
1/3 cup brown sugar
zest of 2 oranges, cut in strips
10 cloves
2 cinnamon sticks
2 bottles dry red wine

Fresh orange slices


For the garnish

Combine the raisins and Cointreau in a small bowl. Let sit at room temperature for at least 2 hours. (Raisins may be prepared up to one week in advance. Cover and refrigerate until use.)
Toast the almonds in a dry skillet on the stove. Remove from heat and coarsely chop in large pieces.

For the gløgg

Combine all the ingredients except the 2 bottles of red wine in a heavy large pot with a lid. Bring to boil. Reduce to a simmer and cook uncovered until reduced to 2 cups, 12-15 minutes. Add red wine and warm over low heat with the lid on the pot. Do not boil. To serve, add a spoonful each of raisins and almonds to a glass or mug. Strain gløgg into glass. Garnish with fresh orange slices.

Recipe courtesy of

Italian mulled wine


1/3 Cup sugar or honey

2 Tbsp orange zest

4 Tbsp orange juice

1 Tbsp lemon zest

2 Cinnamon sticks

4 Whole cloves

1 Pinch nutmeg

1 Bottle full-bodied red wine

¼ Inch fresh, peeled ginger

1 Whole star anise

½ Vanilla pod

10 Whole allspice berries

5 Whole black peppercorns

1 – 2 Bay leaves


In a non-reactive heavy pot mix the sugar or honey, citrus zest, orange juice and spices.

Heat this mixture over medium-high heat until the sugar or honey is dissolved and an aromatic syrup has formed, about 4-5 minutes. Lower heat to low and add the wine. Bring to a simmer and continue over low heat for about 15 minutes or until the wine if flavourful. Be careful not to let the wine boil.

Ladle through a fine mesh strainer into mugs or double wall heat-resistant glasses to serve. You can garnish with orange slices and cinnamon sticks. Serve hot.

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