How To Make Mulled Wine

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  • SERVES: 2

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?

Ingredients

  • 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

Instructions

  • 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.

Equipment:

  • 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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