Mulled Wine Syrup

Mulled Wine Syrup

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • 1

    bottle of inexpensive red wine

  • 2

    sticks cinnamon

  • 5

    –6 whole cloves

  • ½

    tsp. ginger root, coarsely grated

  • ½

    tsp. nutmeg, coarsely grated

  • 5

    pods cardamom, cracked

  • Zest of half an orange

  • or lemon

  • ½

    cup brown sugar (maple syrup or honey is a great substitution)

  • ¼

    cup brandy

  • Garnish: lemon wedge

  • Tools

  • 12-inch square cheesecloth

  • Non-reactive pot (don’t use aluminum—the wine’s acids can react with it and add an unpleasant metallic taste)

  • Stovetop or hot plate

  • Zester

  • Ladle

  • Warm mugs


Wrap the spices and citrus zest in a large piece of cheesecloth, approximately 12 inches square, tying a knot to seal the bundle. Place the spice sack in non-reactive pot. Pour the wine into the pot and add the brandy. Simmer over low heat, stirring occasionally. When the mixture is warm, stir in the sugar, syrup or honey. Don’t let the mulled wine boil, or you risk cooking out the flavors. Leave over low heat for about 30 minutes while the flavors meld. Continue stirring occasionally. When the liquid is steaming lightly, it is ready to serve. Ladle into warm mugs. Have lemon wedges and extra sugar on hand so guests can squeeze in extra acidity if they want to cut the sweetness or add more sugar to indulge a sweet tooth. Note: Adjust ingredients and proportions to personal taste, but don’t let the sweetness overwhelm the wine’s acidity or the drink will be cloying. FOR SYRUP: 1:1 with sugar


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