• 750ml good quality red wine
  • 150ml ruby port
  • 1 star anise
  • 3 cloves
  • 1 bay leaf
  • 2g cinnamon stick
  • 5g fresh ginger
  • 2g liquorice
  • 1 orange peel
  • 1g cardamom
  • 125g soft brown sugar


Add the wine and sugar into a pan and stir to ensure all the sugar has dissolved. Remove from heat.

Add all of the spices to the wine and leave to infuse for 2 hours.

Pass through a sieve into a measuring jug to serve.

Divide between wine glasses (serves 5-6) and serve warm.

 Top tip: Mulled wine is best served at 55°C.