Mary Berry Mulled Wine Recipe

This Mary Berry Mulled Wine Recipe is a warming and aromatic recipe, which is made with full-bodied red wine and zesty citrus peel. It’s the perfect festive drink for parties, ready in about 1 hour and 15 minutes.

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Mary Berry Mulled Wine Recipe Ingredients

• 1 large orange
• 3 lemons
• 12 whole cloves
• 2 satsumas or clementines
• 2 x 750ml bottles red wine
• 1.2 litres (2 pints) cold water
• 2 cinnamon sticks
• 150g (5½oz) caster sugar (optional, to taste)
• Brandy, to taste (optional)

How To Make Mary Berry Mulled Wine Recipe

1. Prepare the citrus: Using a vegetable peeler, carefully pare the zest very thinly from the large orange and the 3 lemons. Try to avoid taking the white pith, as this can make the drink bitter. Squeeze the juice from the orange and lemons and set it aside.
2. Stud the fruit: Take the 2 satsumas (or clementines) and push the 12 whole cloves into their skin. This makes them easy to remove later and infuses the clove flavor gently.
3. Combine ingredients: In a very large, heavy-based saucepan (or stockpot), pour in the 2 bottles of red wine and the 1.2 litres of cold water. Add the reserved citrus juices, the strips of citrus peel, the clove-studded satsumas, and the cinnamon sticks.
4. Simmer: Bring the mixture just to the boil over medium heat. Immediately reduce the heat to low so the mixture is barely simmering. Cover the pan with a lid. Continue to simmer gently for about 1 hour. This long, covered simmer allows the spices to infuse thoroughly without boiling off all the alcohol.
5. Sweeten and serve: Stir in the sugar gradually during the cooking process, tasting as you go, until the mulled wine is sweetened to your liking (you may not need all 150g). If you want an extra kick, stir in a splash of brandy just before serving. Strain the wine into heatproof glasses or mugs to remove the peel and spices.

Recipe Tips

• The Water Ratio: Mary Berry’s recipe is distinct because it dilutes the wine with water. This makes it a lighter drink, perfect for parties where guests might have more than one glass, and prevents it from becoming cloying during the long simmer.
• Avoid Boiling: Once the mixture reaches a boil, turn it down immediately. A rolling boil will evaporate the alcohol and can make the wine taste stewed rather than spiced.
• Wine Choice: You do not need expensive wine for this. A robust, fruity, and inexpensive red wine like a Merlot, Shiraz, or Cabernet Sauvignon is perfect. The spices and sugar will mask the subtleties of a fine wine.
• Slow Cooker: As Mary suggests, once the wine is made on the stove, you can transfer it to a slow cooker set to “Keep Warm” to serve it throughout a party without it getting cold or boiling.

What To Serve With Mary Berry Mulled Wine

This festive beverage pairs perfectly with Christmas finger foods.

• Mince Pies: The ultimate pairing.
• Cheese Straws: Savory puff pastry snacks balance the sweet wine.
• Gingerbread: The spice mirrors the cinnamon in the drink.
• Blue Cheese: A Stilton on a cracker works surprisingly well.

How To Store Mary Berry Mulled Wine Recipe

• Refrigerate: Let the wine cool completely, then strain it into bottles or a pitcher. It can be stored in the refrigerator for up to 3 days.
• Reheat: Reheat gently in a saucepan over low heat until just warm. Do not let it boil again.
• Freeze: You can freeze leftover mulled wine (perhaps in an ice cube tray) to use as a base for sangria or to deglaze a pan for gravy later.

Mary Berry Mulled Wine Recipe Nutrition Facts

• Calories: 180
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrates: 15g
• Dietary Fiber: 0g
• Sugar: 12g
• Protein: 0g

Nutrition information is estimated per glass (approx. 200ml) depending on sugar added.

FAQs

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• Mary Berry Chicken In White Wine Sauce​ Recipe
• Mary Berry Creamy Chicken Casserole​ With White Wine​ Recipe
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