Pomegranate and vanilla mulled wine recipe
Here's a delicious new flavour twist for mulled wine combining sweet, but sharp pomegranate juice and creamy vanilla. Make ahead to let the festive aromas fill your home, as you can always re-heat just before serving.
See method- Serves 8
- Takes 20 minutes, plus infusing
- 125 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
Ingredients
- 1 vanilla pod
- 1 x 75cl bottle red wine
- 3 cinnamon sticks
- 3 star anise
- 5 whole cloves
- 3 clementines, 2 sliced, 1 pared
- 1 pomegranate, seeds removed, any juice reserved
- 250ml pomegranate juice drink
- 3 tbsp clear honey
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Shop ingredientsEach serving contains
- Energy
- 525kJ 125.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 12.2gProtein 0.7gFibre 0.9g
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Method
- Using a sharp knife, make a slit lengthways along the vanilla pod and scrape out the seeds into a large saucepan. Add the pod along with all the remaining ingredients
- Bring to a simmer, reduce the heat and steam over a very low heat for 10 mins. Remove from the heat and leave to infuse for at least 30 mins. When ready to serve, return to a low heat to warm through, being careful not to let it boil. Ladle into heatproof glasses to serve.
- Tip: To make ahead, you can infuse for up to 2 hours. If you are dipping in during the course of a day, make up on the hob, transfer to a slow-cooker, then serve when you like. Leftovers will keep for up to 24 hours in the fridge – warm on the hob or in 30-second bursts in the microwave.
- See more Festive drinks recipes
