Meg and Cat’s mulled wine recipe

Mulled wine in a pot

Our recent AGM featured mulled wine, a popular winter drink in colder parts of the world that is also a great way to use up less-than-impressive red wine. Lots of people asked for the recipe so we’re sharing it here for everyone. 

With thanks to Graham King who asked “How come recipes don’t put the ingredient first so it’s easier to check if you have everything?”


  • red wine: 2 x 750ml bottles
  • apple juice: 1 x 750ml bottle
  • pear and cranberry juice: 1 x 750ml bottle
  • orange juice from four oranges, freshly squeezed
  • dehydrated orange slices: 4 – 6 (fresh slices are okay too)
  • mandarin: 1 x quartered, seeds removed
  • honey or brown sugar or coconut sugar: 1 x cup
  • star anise: 3
  • cloves: 7 – 10
  • cinnamon sticks: 2 – 4
  • cardamom pods: 2 x open by crushing with side of a knife and throw in whole
  • ginger: 3 – 5 freshly sliced pieces


  • Combine all ingredients in a crock pot and cook on high for four hours. 
  • Check for sweetness and add more sugar/honey if desired. Stir to mix in.
  • Turn crock pot down to low for one hour before serving, so it’s not too hot.
  • Serve in mugs or latte glasses. 

We found this combination of juices delicious but feel free to play around with your favourites. 
You can’t overcook mulled wine so longer is fine if that’s more convenient. The longer it cooks the better it tastes.