Mulled Wine

Although mulled wine is traditionally a winter drink, we like to enjoy it all year round!


  • 2 bottles of red wine
  • 1.2 litres/2 pints of cold water
  • 12 cloves
  • 3 lemons
  • 1 large orange
  • 2 satsumas or clementines
  • 2 cinnamon sticks
  • 150g/5½oz caster sugar (optional)
  • Splash of brandy, to taste (optional)


Thinly peel the zest of the orange and lemons with a vegetable peeler. Squeeze the juice out and keep for later.

Pierce the skins of the satsumas or clementines with the cloves.

Pour the wine and water into a Kilner® Preserving Pan or large sauce pan.

Add the citrus peel and juice, along with the clove-studded satsumas or clementines and the cinnamon sticks.

Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and leave to simmer for about an hour.

Stir in the sugar gradually during cooking until the wine is sweetened to your taste. You may not need all of the sugar.

Allow wine to cool slightly*. Strain and decant in to a Kilner® Vintage Storage Jar with Dispensing Tap.


*We do not recommend boiling liquid be used with our glass products.

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