Berry Mulled Wine
Berry mulled wine is a Christmas variation on classic hot spiced wine, in which a berry liqueur and a handful of fresh berries join the spices. Cherry or blackcurrant liqueur underscores the fruity base of the red wine, while strawberries, blackberries, and raspberries add fresh notes rarely found in the traditional winter drink.
The main rule here is never to let the wine boil. The moment the temperature crosses the boiling point, the alcohol evaporates and the delicate aromatic essential oils of the spices and berries are destroyed, leaving a flat, overcooked flavor. So the wine is only warmed through until the sugar dissolves.
Helpful Pointers
- Use enameled or ceramic cookware: an iron pot will give the wine a metallic taste and a dulled color.
- Pour the liqueur into the hot wine after it’s off the heat — this preserves its aroma and its strength.
- In place of star anise or cinnamon, you can add cloves, a piece of orange zest, or a few cardamom pods.
- If you want a less sweet drink, reduce the sugar — the sweet liqueur already adds sweetness.
Serve the mulled wine hot in heatproof glasses, garnished with fresh berries. It’s best sipped slowly, in small mouthfuls, breathing in the warm fragrant vapors — that’s how the drink best warms up guests who’ve come in from the cold.
Part of Italian cuisine — 24 more recipes in the section.
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Ingredients
Instructions
Pour the wine into an enameled or ceramic (but not iron) pot. Add the sugar and spices and warm over medium heat so the sugar dissolves, but do not bring it to a boil.
Pour the liqueur into the hot wine, add a handful of berries, and stir. Let it stand for about 5 minutes. Pour the wine into heatproof glasses and garnish with the remaining berries.
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