How To Make Mulled Wine
We’re big on minimising waste in the kitchen at Bondi Harvest and that goes for unfinished bottles of wine too (apparently it happens).
This mulled wine recipe is a great way to use up leftover red wine or if you’ve opened bottle that you don’t really like. The spices and sugar syrup infuse a rich robust flavour into it, and we think it tastes great served warm on a cold winters night.
If you’re a Bondi Harvest fan residing in the Northern Hemisphere, serve it chilled over ice with an orange wedge. Yeew!
Made mulled wine before? What did you infuse it with?
- 2 cups water
- 1/3 cup sugar
- 2 cinnamon sticks
- 5 cloves
- zest of 1 orange
- zest of 1 lemon
- 1 vanilla bean, seeds scraped
- 750ml old red wine
- 1 orange quartered
- Throw water, sugar, zest and spices in a saucepan over medium-high heat. Stir until sugar dissolves.
- Add wine. Bring to a slow simmer. Remove from heat.
- Squeeze organe quarters into a large jar. Throw in rind and flesh. Pour mulled wine with spices into jar.
- Enjoy hot or cold.
- 25cm pan with lid
- Chopping board
- Camp suitcase stove
*We were not paid to feature Infiniti in this video. We were invited to a 4×4 driving day to test drive the vehicle. The inclusion into this video was our choice.
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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