Mulled Port
A rich mulled port with orange, cinnamon and star anise for a deep, fortified winter drink.
Ingredients
- 500 ml ruby port
- 150 ml fresh orange juice
- 20 g sugar
- 1 cinnamon stick
- 4 whole cloves
- 2 star anise
- Peel of 1 orange
Method
- Pour the ruby port and orange juice into a saucepan.
- Add the sugar, cinnamon stick, cloves, star anise and orange peel.
- Warm gently over a low heat until the sugar dissolves, about 5 minutes.
- Continue heating for another 10 minutes without letting it boil.
- Taste and adjust the sugar if needed.
- Strain into small heatproof glasses and serve immediately.
How to serve
- Glassware
- Small heatproof glass
- Serve temperature
- Hot
- Garnish
- Orange peel twist and star anise
Why port makes excellent mulled wine
Port has everything a mulled drink wants: depth, sweetness, ripe dark fruit and enough body to carry warming spices. The traditional choice for mulling is ordinary red wine, but a bottle of ruby port produces something altogether richer and more festive. It also stretches further, since you naturally pour smaller measures.
Use a standard ruby port rather than vintage or tawny. Ruby is young, fruity and inexpensive, exactly what you want for a recipe that will be heated and spiced. Tawny port has a delicate nutty character that gets lost when warmed, and vintage port is simply too special for this kind of treatment.
A lighter spice touch
Because port is already so concentrated, the spices need to play a supporting role rather than the lead. Cinnamon, cloves and star anise are enough. Resist adding nutmeg, allspice or ginger, which can muddy the dark fruit flavours of the port. A strip of orange peel and a splash of fresh orange juice keep the drink lifted and bright.
Heat very gently. Port responds badly to high temperatures, and the alcohol will start to evaporate quickly because of the higher proof. Keep the pan well below a simmer and look for the first wisps of steam as a guide. Ten minutes of gentle warming is enough to draw out the spices.
Smaller glasses, bigger flavour
Serve in small heatproof glasses or even espresso cups. A measure of around 100 ml per person is generous given the strength of port. Garnish with a fresh twist of orange peel and a single star anise for the look. This pairs beautifully with dark chocolate, blue cheese or a slice of Christmas cake. For a longer drink on the same evening, a small batch of Hot Apple Gin offers a brighter contrast.
Frequently asked questions
Which port should I use?
A standard ruby port is ideal. Avoid vintage or tawny ports, which have delicate flavours that can be damaged by heating. A young, fruity ruby gives the best balance.
Why are the servings smaller than mulled wine?
Port is fortified and has roughly twice the alcohol of regular wine. Smaller serving sizes of around 100 ml keep the drink approachable and let you enjoy the flavours.
Can I use less sugar?
Yes. Ruby port is already sweet, so the sugar is mostly there to round out the citrus. Start with half the listed amount and add more to taste.
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