Ingredients
- 2 bottles good-quality fruity red wine.
- 1 vanilla bean (halved lengthways).
- 1 cinnamon stick.
- 1 orange (peeled and juiced).
- 1 lemon (peel only).
- 75g cherries (pitted and halved).
- 2 peaches (cut into segments).
- 2 star anise.
- 6 whole cloves.
- 3 fresh bay leaves.
- 1 whole nutmeg.
- 5 cardamom pods (bruised).
- 2 tablespoons rice malt syrup (or to taste).
Directions
- Prepare the fruit. Cut the peaches into segments, pit and halve the cherries, and peel large sections from the citrus fruit. Juice the orange.
- Add your fruit, peel, spices and rice syrup to a large pot, with just enough wine to cover the sugar. Bring to the boil and stir until the rice malt syrup reduces to a thick, caramel-like syrup. Be careful not to let it burn!
- Add the rest of the wine to the syrup base and turn the heat to its lowest setting. When the mulled wine is warmed through, ladle it into wine glasses or mugs to serve.
Note
If you're having a warm Christmas, serve chilled in a decanter with ice for a sangria-style refreshment.
The fruit can also be removed afterward and served as a boozy dessert with lots of cream!
Whether you’re having a white Christmas, or simply dreaming of one, this sugar-free mulled wine is one of our favourite festive treats. While we've added summery peaches and cherries, we recommend you add the fruit that is in-season locally, such as plums or clementines. Oh, and feel free to adjust the rice malt syrup to the sweetness you desire - we've only used a touch here.
Ingredients
- 2 bottles good-quality fruity red wine.
- 1 vanilla bean (halved lengthways).
- 1 cinnamon stick.
- 1 orange (peeled and juiced).
- 1 lemon (peel only).
- 75g cherries (pitted and halved).
- 2 peaches (cut into segments).
- 2 star anise.
- 6 whole cloves.
- 3 fresh bay leaves.
- 1 whole nutmeg.
- 5 cardamom pods (bruised).
- 2 tablespoons rice malt syrup (or to taste).
Directions
- Prepare the fruit. Cut the peaches into segments, pit and halve the cherries, and peel large sections from the citrus fruit. Juice the orange.
- Add your fruit, peel, spices and rice syrup to a large pot, with just enough wine to cover the sugar. Bring to the boil and stir until the rice malt syrup reduces to a thick, caramel-like syrup. Be careful not to let it burn!
- Add the rest of the wine to the syrup base and turn the heat to its lowest setting. When the mulled wine is warmed through, ladle it into wine glasses or mugs to serve.
Note
If you're having a warm Christmas, serve chilled in a decanter with ice for a sangria-style refreshment.
The fruit can also be removed afterward and served as a boozy dessert with lots of cream!