Mary Berry Mulled Wine Recipe

This warming, aromatic Mary Berry Mulled Wine is made with full-bodied red wine, fresh citrus, and whole spices, and is ready in about 1 hour 15 minutes. It features a slow simmer with clove-studded satsumas, allowing the festive flavours to infuse deeply without boiling away the alcohol. I love how the addition of water keeps it light enough to enjoy throughout the evening.

Why This Classic Works

Most mulled wine recipes simply warm the wine for a few minutes, but Mary Berry’s version adds water and simmers the mixture for a full hour. I found that this long, gentle heat extracts every bit of essential oil from the citrus zest and spice from the cinnamon, creating a much more complex flavour profile than quick-heat methods.

Another surprise is the use of whole clove-studded satsumas instead of loose cloves floating in the pot. This clever trick prevents the spices from getting lost or accidentally scooped into a glass, and the satsumas look lovely bobbing in the deep red wine.

Mary Berry Mulled Wine Ingredients

• 2 bottles (750ml each) red wine
• 1.2 litres (2 pints) water
• 3 lemons
• 1 large orange
• 2 satsumas or clementines
• 12 whole cloves
• 2 cinnamon sticks
• 150g caster sugar
• Optional: Brandy to taste

How To Make Mary Berry Mulled Wine

1. Prepare the Citrus: Peel the zest thinly from the 3 lemons and the large orange using a vegetable peeler, taking care to avoid the bitter white pith, then squeeze their juice and set aside.
2. Stud the Fruit: Push the 12 whole cloves into the skin of the satsumas or clementines until they are well secured and evenly spaced.
3. Combine and Simmer: Pour the red wine, water, citrus juice, and citrus zest into a large heavy-based pan, then add the cinnamon sticks and the clove-studded satsumas.
4. Heat Gently: Bring the mixture just to the boil, then immediately reduce the heat to a low simmer, cover with a lid, and let it cook gently for about 1 hour.
5. Sweeten: Stir in the sugar gradually, tasting as you go until the wine reaches your preferred level of sweetness.
6. Serve: Strain the mulled wine to remove the zest, spices, and fruit, then ladle it hot into heatproof glasses or mugs.

Recipe Tips

• Watch the boil: Bring the liquid just to a boiling point and then turn it down immediately; prolonged boiling will ruin the flavour and evaporate the alcohol.
• Use decent wine: You don’t need expensive vintage wine, but avoid the cheapest vinegar-like bottles; a mid-range Merlot, Shiraz, or Cabernet Sauvignon works best.
• Adjust sweetness: Add the sugar slowly at the very end, as the orange juice provides natural sweetness and you might find you need less than the full 150g.
• Make ahead: You can make this festive drink hours in advance and simply reheat it gently on the stove before your guests arrive.

What To Serve With Mary Berry Mulled Wine

This festive drink pairs perfectly with warm mince pies or a slice of rich Christmas cake. For a savoury option, try serving it alongside a platter of Stilton cheese and crisp crackers to balance the sweetness.

How To Store

Store any leftover mulled wine in the fridge for up to 3 days. Reheat it gently on the stove without letting it boil, or freeze it for up to 3 months, though the citrus flavour may fade slightly.

FAQs

• Can I make this alcohol-free? Yes, replace the red wine with cranberry or pomegranate juice and omit the brandy for a delicious non-alcoholic version.
• Why do you add water? Mary Berry adds water to stretch the wine and make the drink lighter and more “sessionable” for parties, preventing it from becoming too heavy.
• Can I use ground spices? It is best to stick to whole spices, as ground cinnamon and ginger can make the wine gritty and cloudy.
• Do I have to peel the citrus? Peeling the zest allows the oils to release without the bitter white pith, giving a cleaner citrus flavour than using whole slices.

Nutrition

• Calories: 180 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 10mg
• Total Carbohydrate: 18g
• Protein: 1g

Try More Recipes:

• Mary Berry Pavlova Wreath Recipe
• Mary Berry Coffee and Walnut Cake Recipe