Mulled Blackberry Wine
A deep, fruity mulled wine with red wine, blackberry liqueur and gentle winter spices.
Ingredients
- 750 ml red wine
- 100 ml blackberry liqueur (crème de mûre)
- 30 g sugar
- 1 cinnamon stick
- 4 whole cloves
- Peel of 1 lemon
Method
- Pour the red wine into a saucepan.
- Add the sugar, cinnamon stick, cloves and lemon peel.
- Warm gently over a low heat until the sugar dissolves, about 5 minutes.
- Continue heating for another 10 minutes without letting it boil.
- Remove from the heat and stir in the blackberry liqueur.
- Strain into heatproof glasses and serve immediately.
How to serve
- Glassware
- Heatproof glass or mug
- Serve temperature
- Hot
- Garnish
- Fresh blackberries and lemon peel
Dark berries and warming spice
Blackberry and red wine are natural companions. They share the same deep, brambly fruit notes, and combining them with warm spices brings out the best of both. A splash of blackberry liqueur intensifies the colour and adds richness, while the wine provides the body. The result is one of the most luxurious mulled wines you can make.
Crème de mûre is the French blackberry liqueur most often used in cocktails, and it is the right choice here. It has a deep purple colour and a rich, slightly tart sweetness. If you cannot find it, blackberry brandy or even a dark fruit liqueur such as crème de cassis can stand in, though the flavour will shift slightly.
Why the spices are restrained
This recipe uses fewer spices than a classic glühwein on purpose. Blackberry has a delicate flavour that can be easily overwhelmed by aggressive spicing. Cinnamon and cloves provide the base warmth, while a strip of lemon peel keeps the drink bright. Star anise and nutmeg would push the flavour in the wrong direction, so leave them out.
The lemon peel rather than orange peel is a deliberate choice. Blackberry and lemon work particularly well together, with the lemon lifting the dark fruit rather than competing with it. Use a vegetable peeler to take a long strip and avoid the white pith underneath, which would add bitterness.
A simple but elegant finish
Add the blackberry liqueur off the heat to preserve its flavour and full strength. Pour into heatproof glasses and float two or three fresh blackberries on top. A small twist of lemon peel completes the look. The drink pairs beautifully with dark chocolate desserts, lemon tart or a wedge of mature cheddar. For something brighter on the same evening, a small batch of Hot Apple Gin offers a fresh apple-led contrast.
Frequently asked questions
What is crème de mûre?
Crème de mûre is a French blackberry liqueur, sweet and richly flavoured. It is the same liqueur used in a classic Bramble cocktail and works beautifully with spiced red wine.
Can I use blackberry juice instead?
You can, though you will lose some of the depth. If using juice, increase the amount to about 200 ml and add a splash of brandy at the end to bring back some richness.
Which red wine works best?
A fruity, medium-bodied red such as Merlot or Shiraz works particularly well, as their ripe dark berry notes complement the blackberry liqueur.
Related recipes
Mulled Wine
The English Christmas classic — red wine warmed with citrus, sugar and winter spice, often lifted with a measure of brandy or port.
Mulled Cherry Wine
A rich mulled wine with red wine, cherry juice and warm winter spices for a deep fruity finish.
Glühwein
The classic German mulled wine — red wine gently warmed with orange, cinnamon and clove. The defining drink of the Christmas market.
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