Summary

Ingredients

• 1 liter white wine, lovely
• 1 liter rosé wine, medium dry
• 1 liter fruit juice, e.g. cherry juice, currant juice or to taste
• 100 ml rum, brown
• 200 g suar
• 1 lemon (s)
• 1 orange (s)
• 10 carnation (s)
• 3 star anise
• 0.5 teaspoon ½ gingerbread spice
• 0.25 teaspoon ¼ cinnamon

Print Recipe Pin Recipe

Instructions

1. Put the wine and fruit juice in a large saucepan along with the spices. Add the juice of a squeezed lemon and an orange cut into approx. 1cm thick slices. Now heat the contents of the pot until just before boiling and let it steep for 10 minutes at the same temperature. Then add the rum, strain all the mulled wine and fill into bottles.
2. All glass bottles are suitable for filling; with PET bottles, let the mulled wine cool down in the pot.
3. The mulled fruit wine should keep for about 3 weeks.
4. Cherry juice and currant juice are particularly suitable as fruit juice, but other types of fruit are also possible. Just try what you like!
5. Instead of cinnamon powder, cinnamon sticks can of course also be used.