Mulled Cranberry Wine

A festive colour and a tart edge

Mulled cranberry wine has the rich ruby colour of a classic glühwein and a sharper, brighter flavour thanks to the cranberry juice. The tartness cuts through the sweetness of the spiced wine and stops the drink from feeling heavy. It looks particularly festive in the glass with whole cranberries floating on top.

A medium-bodied red wine is the right starting point. Garnacha, Tempranillo or a basic Côtes du Rhône all work well. The cranberry juice is doing a lot of the flavour work here, so do not waste a special bottle. Pure unsweetened cranberry juice gives the cleanest result. If yours is sweetened, simply reduce the sugar to balance it out.

Working with whole cranberries

Adding fresh cranberries does more than look pretty. As they warm in the pan, a few will burst and release their tart juice into the wine, intensifying the cranberry flavour and adding extra colour. Most will hold their shape, which makes for an attractive garnish in each glass.

Frozen cranberries work just as well as fresh ones, and they are usually easier to find outside of the autumn months. Add them straight from the freezer without thawing. They will warm through gently along with the spices and release their flavour exactly the same way.

Pouring and serving

Strain the wine into heatproof glasses and drop a few of the warmed cranberries into each one. A thin twist of fresh orange peel adds aroma and a flash of bright colour. This works beautifully for a festive gathering and looks particularly good against a backdrop of candles and greenery. For a different option on the same evening, try a small glass of Hot Apple Gin, which uses similar spices with a brighter apple base.