Chef’s blog: Mulled Wine

by | Dec 5, 2022 | Chef's blog, Christmas, Recipes

Our first chef’s blog features some Christmas recipes from the Honey + Harvey kitchen provided by executive chef David Shaw.

H&H mulled wine

Best served with a warm mince pie


2 unwaxed oranges
1 lemon, peel only
150g caster sugar
4 cloves, plus extra for garnish
5 cardamom pods, crushed
2 cinnamon sticks
2 star anise
A large pinch of freshly grated nutmeg
2 bottles of fruity red wine such as Merlot or Cabernet
250ml ginger wine


  • Peel and juice 1 orange, then add to a large saucepan along with the lemon peel, sugar and spices.
  • Add enough red wine to just cover the sugar, and heat gently until the sugar has dissolved, stirring occasionally.
  • Bring to the boil and cook for 6 – 8 minutes until you have a thick syrup.
  • If you’re serving the mulled wine immediately, stud the second orange with 6 vertical lines of cloves, and then cut into segments to use as a garnish.
  • Turn the heat down, and pour the rest of the red wine into the saucepan, along with the ginger wine.
  • Gently heat through and serve with the orange segments as a garnish.
  • Alternatively, you can allow the mulled wine to cool, and pour it into sterilised bottles for use at a later date.



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