Mulled Wine

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 10 mins


1liter bottle fruity red wine (such as Australian shiraz)
2 to 3sticks cinnamon
1/2teaspoon freshly ground nutmeg
1 to 2-- cardamom pods
pinch saffron threads (optional)
1teaspoon grated orange rind
3tablespoons granulated sugar or brown sugar
-- Orange slices for garnish


  1. Pour wine into large pot. Heat over very low heat (do not allow to come to boil) 10 to 30 minutes. Add cinnamon, nutmeg, cardamom and saffron, if using. Gradually add sugar and whisk very gently. During last 3 to 5 minutes of mulling, place orange rind in an herb infuser (or tie into a double-layer of cheesecloth) and add to pot.
  2. Ladle into heatproof glasses or Irish coffee mugs and garnish with orange slices.

Recipe by Krissy Gasbarre.

Nutritional Info *per serving

  • Calories 120
  • Glycemic Load 3
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 0mg
  • Carbohydrate 9g
  • Fiber 0g
  • Sugars 5g
  • Protein 0g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 0%