Mulled wine doesn’t have to just taste of cinnamon and cloves. Fresh ginger gives the red wine a sharp, lemony note that balances the sweet base flavor. The recipe remains simple, but the ginger slices aren’t just simmered—they’re briefly sautéed to release the essential oils. This makes the mulled wine more aromatic and less one-dimensional than most versions from the Christmas market.
And this is what you need for the mulled wine with ginger
1 bottle (750 ml) dry red wine
3 cinnamon sticks
5 cloves
1 thumb-sized piece of fresh ginger (peeled, cut into 5 mm slices)
2 organic oranges (sliced, peel on)
50 g brown sugar
1 tbsp honey (optional, for more depth)
This is what matters
The trick is in the ginger: if you only simmer it, you’ll mainly taste the sharpness. By sautéing, the natural sugars in the ginger root caramelize and the essential oils develop better. It’s important not to fill the pot too full—the wine should not be higher than 3 cm below the rim; otherwise, it will boil too quickly and turn bitter. If you prefer it less sweet, replace the honey with 1 tbsp apple juice—this rounds off the acidity of the oranges.
Variations
- Mulled wine with Rum — Stir in 2 cl of brown Rum per serving before straining the mulled wine. The Rum enhances the spice notes and gives the drink more body.
- Alcohol-free mulled wine with ginger — Replace the red wine with 750 ml of grape juice (preferably dark, cloudy juice). Treat the spices and ginger as in the original recipe, but only let it steep for 10 minutes—fruit juices burn faster.
Frequently Asked Questions
Can I prepare the mulled wine in a slow cooker?
Yes, but reduce the heat to the lowest setting and leave the lid slightly ajar so the alcohol doesn’t completely evaporate. Still sauté the ginger slices in a pan beforehand.
How long does the mulled wine keep?
In the refrigerator, 3–4 days. Before serving, warm it slowly in a pot—do not boil. The spices will become more intense over time, while the ginger will lose some of its sharpness.
Why shouldn’t the wine boil?
Boiling wine loses alcohol and turns bitter. The aromas of the spices already dissolve at 70–80 °C without the wine reducing too much.
