Mulled Wine – Dani Valent

A cosy and romantic drink that's all about that warm glow

I’ve been doing some serious research into mulled wine! Some of you may have seen the mulled wine recipe in my Entertaining book. This is a new version that varies the fruits and uses Australian pepperberries. You can also make it with regular peppercorns and it’s just as delicious!

Serves: 8 – 10
Time: 20 minutes


  • 750 grams (26.4 oz) medium-bodied red wine, such as cabernet merlot
  • 1 mandarin, halved with skin on, gently squeezed
  • 2 pears, peeled and quartered
  • 2 small (or 1 large) green apple, peeled and quartered
  • 150 grams (5.3 oz) sugar
  • 200 grams (7 oz) water
  • 1 pimento or allspice
  • 1 cardamom pod, crushed
  • 1 cinnamon quill
  • 1 cm (1/2 in) piece fresh ginger
  • 4 peppercorns, or Australian pepperberries


1. Place all ingredients in mixing bowl. Cook 18 min/90ºC (195ºF)/Rev/speed 1.

If you don’t have a Thermomix, warm ingredients gently in a saucepan over low heat for 15-20 minutes, stirring occasionally and ensuring it doesn’t come to the boil.

2. Use a fine strainer to strain liquid into glasses or mugs.


  • The cooked fruit makes a lovely topping for rice pudding, or can be served with cream or ice cream.
  • Mulled wine keeps for three days in the refrigerator. Heat gently before serving, or drink cold.


  • Adjust spices to suit your preferences and pantry.
  • Use apple cider instead of wine. You can also use non-alcoholic cider.

More about this recipe

  • The original version of this recipe appeared in the Romantic chapter of my Entertaining cookbook.
  • See some great ideas for Romantic dining here, including a music playlist.
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