How to make mulled wine

5 steps to make mulled wine (serves 8)

1. Add 200g caster sugar to a large pan, along with one M&S Mulling Spice Kit, the zest of 2 clementines and the zest of 1 lemon (peel thick strips from the citrus fruit with a speed peeler). Squeeze in the clementine juice.

2. Add a small splash of red wine, cook until the sugar dissolves. Bring to the boil, then cook for around 4-5 minutes until a syrup is formed.

3. When the syrup is ready, turn the heat down to low and add two bottles of red wine.

4. Gently warm for around five minutes until fragrant and delicious.

5. Add a dash of M&S apple brandy, if you like, then decant into glasses and serve.

The best mulled wine in our Foodhall

Don’t fancy making it yourself? We’ve got a mulled wine for everyone to try this year in the Foodhall. Find these in store from 8 October.

Best red mulled wine

Rich and fruity, with notes of warming spices, this classic red mulled wine is Christmas in a glass.

Best white mulled wine

Last year’s viral fave, with notes of pear and vanilla.

Best rosé mulled wine

Our new rosé mulled wine is a high street first, with notes of orange and vanilla – set to be this season’s viral must-try.

Best ginger wine

Our new warming, aromatic ginger wine can be served as a digestif or warmed with a dash of whisky for a hot toddy.

Best new mulled wine

Don’t miss our new Maple Mulled Wine this year – a rich, fruity red with a hint of Canadian maple syrup for a smoky flavour and a dash of brandy.

What is mulled wine?

Traditionally flavoured with festive spices such as cinnamon, cloves, nutmeg and star anise, plus citrus, vanilla and sugar, simmered with red wine to create a warming winter drink. While it’s traditionally made with red wine, white or rosé wines can be mulled, too.

How to serve mulled wine

• A glass mug with a handle means you’ll see the wine inside, but can still hold your mulled wine when it’s hot.

• Garnish your mulled wine with a fresh cinnamon stick (we have extra-long cinnamon sticks in store).

• For a special finishing touch, try making dried clementines by baking clementine slices with a sprinkling of sugar at a low temperature until they dehydrate.