Mulled Wine from Homemade Wine
Fragrant, spiced, original, and delicious! Mulled wine made from homemade wine comes out especially tasty. The wine is heated with spices and fruit until hot, almost simmering. It warms you beautifully, perks you up, and lifts your mood—especially on cold evenings!
Cooking method
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Step 1:
How do you make mulled wine from homemade wine? Gather your ingredients. Use a dry or off-dry red wine. If your wine is already sweet, add sugar to taste or leave it out entirely. Skip fortified wines—they make the drink too harsh. Cane sugar gives an interesting touch of caramel to the finished drink.
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Step 2:
Scrub the lemon with baking soda and a brush under hot water to remove the wax applied for storage. Peel off the zest—I used a vegetable peeler, but you can just grate it. Avoid the white pith under the yellow skin, as it's bitter.
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Step 3:
For mulling, use an enameled pot of a suitable size. Add the sugar, all the spices, and the lemon zest, and stir. For spices I used cinnamon, cardamom, cloves, and nutmeg. Whole spices are best, of course—ground ones cloud the wine. But if that's all you have, use them. Besides cinnamon, cloves, and cardamom, star anise and allspice work beautifully.
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Step 4:
Pour the wine into the pot and stir well.
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Step 5:
Set the pot over low heat. Cook, stirring with a spoon to help the sugar dissolve.
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Step 6:
Heat the mulled wine until hot, but never let it boil. The temperature should reach about 175°F (80°C).
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Step 7:
Take the drink off the heat and pour it into mugs right away. It's best to strain it so the spices and zest don't end up in the glass. Serve the mulled wine hot, immediately.
- Mulled wine is often made with added fruit—apple, pear, or orange are great options. Cut them into slices or rounds and simmer them with the wine; there's no need to strain these, as the pieces of fruit only make the drink prettier (and they're delicious). Besides lemon zest, you can add orange or other citrus zest. Fresh ginger root gives the drink a vivid flavor. You can swap the sugar for honey, but add it to the finished mulled wine once it's cooled a bit, so the honey keeps its beneficial properties. You can also make a non-alcoholic version—use grape, cherry, or pomegranate juice in place of the wine.
- Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. When trying a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).
Caloric content of the products possible in the composition of the dish
- Carnation - 323 kcal/100g
- Cinnamon - 247 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Spices dry - 240 kcal/100g
- Lemon zest - 47 kcal/100g
- Wine - 76 kcal/100g
