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?