The Quintessential Nonchalant Mulled Wine

December is, without question, my favourite month — the one that gently spills into January and lets me extend a little longer in comfort cooking. These are the weeks when certain recipes only make sense…and definitely don’t make any other time of year.

One of them? Mulled wine.
But not just any mulled wine.

This one has a special ingredient and a method I swear by — the kind that builds flavour slowly and intentionally. The best part? The spiced base can be made ahead and kept aside, for that perfect bottle of wine… or the moment you decide to host, pour, and warm the room along with the glasses.

The Quintessential Nonchalant Mulled Wine

(Serves 8)

1 bottle good dry red wine (Shiraz or Pinot Noir works well)

100 ml Triple Sec or Cointreau (optional)

400 ml fresh orange juice
400 ml cranberry juice
¾ cup demerara or raw sugar (jaggery works too)
3-4 black cardamom + green cardamom (lightly cracked)
3-4 star anise
3-4 cinnamon sticks
6-8 black peppercorns
2-3 cloves
A pinch of pink salt (for balance)
¼ cup water
Oranges, apples, and cinnamon sticks for garnish

Method: Pour all the ingredients except the wine into a large pot. Simmer, covered, for about 20 minutes or until fragrant. (This is your base but if you decide to serve it up then follow through)…

Do not strain. When ready to serve, reheat on medium, add the wine, and gently warm; do not boil. Ladle into individual cups or heat-proof glasses, topping with the fruits and spices.

Because some rituals deserve an extended season.
Save this — winter’s not done with us yet. 🍊🌿🍷