Mulled wine

Spicy, warm and earthy mulled wine is a calming tonic, and just the thing to help you unwind after a long day of cooking and preparing the house for Christmas Day. We recommend you match the wine with Bluebird Copper Kettle Kumara Crisps and a light and tangy dip – the perfect light snack before the day of indulgence ahead!

  • 30 mins preparation
  • Makes 6 cup
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This mulled wine recipe pairs perfectly with this delicious cucumber and dill yoghurt dip.


  • 1/2 cup raw sugar
  • 8 whole dried cloves
  • 1 cinnamon stick
  • 6 dried whole allspice
  • 2 star anise
  • 2 bottles red wine, 'shiraz' or merlot
  • 2 oranges or tangelos, washed
  • 1 lemon, washed
  • 1 lime, washed


  • 1
    First make a little syrup to flavour the pot of wine; Add sugar and 2 cups of wine to a small pot, add all the spices and bring to simmering point.
  • 2
    Simmer the syrup for about 20 minutes until the syrup has reduced by a quarter or until it is a thicker texture.
  • 3
    Slice the citrus into even slices – try and keep them whole.
  • 4
    Pour the remaining wine into a larger pot, add the sliced citrus, and reduced syrup with spices.
  • 5
    Bring the pot slowly to heat, just below simmering point. Turn off and let it sit for 5 minutes before serving into mugs or glasses.
  • 6
    This will serve about 6 standard cups.


You can use any spices you have on hand. E.g. ½ tsp ground nutmeg, a few fresh bay leaves, or a vanilla bean. Experiment with whatever may have.