Mulled wine and Christmas Time belong together. Here where I live, we have quite a huge Christmas Market (for this very tiny city ?) starting from the last week of November until just a few days before Christmas. I love to stroll through the Christmas Market with some friends and a mulled wine in my hand (it helps that your fingers don’t turn into ice cubes…). But what is even better, to invite some friends for a Christmas cookies party session and serve some homemade ginger mulled wine. It has less sugar and preservatives than the one they serve you at the Christmas market.
Ginger Mulled Wine – Spiced with Christmas Spices and Ginger!
This Ginger Mulled Wine is made with the typical Christmas spices but added some ginger and apple for a slightly better taste (in my opinion). And it contains just three tablespoons of sugar for half a liter of wine. You can prepare it also in advance and store it in your fridge for up to 5 days. Your ginger mulled wine will take up the aroma of the spices even more, and the taste is so much more intensive.
Ginger Mulled Wine
- 500 ml (2.1 cups) red wine
- 1 cm (0.4 in) ginger, sliced
- 1 orange, just juice
- 0.5 apple, chopped
- 0.5 lemon, only zest
- 1 tsp cloves
- 1 tsp cardamom
- 1 tsp cinnamon powder
- 0.5 tsp anise
- 3 tbsp sugar
- Pour the red wine into a pot and heat over high heat until it starts to simmer.
- Meanwhile, slice the ginger, press out the juice of one orange and zest a half lemon.
- Add all ingredients to the simmering red wine and stir well.
- Place the lid on the pot and lower the heat to the minimum. It should simmer just very slightly. Otherwise, all the alcohol will evaporate.
- Let it simmer for 30 minutes.
- Pour your ginger mulled wine through a fine sieve and serve still hot.