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Mulled claret


Mulled wine

As clay retains its heat for much longer than metal, tierra negra® pots are perfect to prepare and keep mulled wine warm at a party!

Because the pots have a very heavy base, the wine may continue to boil for several minutes after the pot has removed from the heat. The low heat loss also means that the mulled wine will remain hotter for much longer  when taken to the table, even up to one hour if a lid is used,

Cooking time: 35 minutes
Serves: 24 glasses


4 x 750 bottles dry red Bordeaux wine
2 large oranges
2 lemons
450g white sugar
1 tsp freshly grated nutmeg
24 cloves
2 cinnamon sticks


1) Squeeze the juice from one orange and one lemon.

2) Cut the remaining orange and lemon into slices, put on a plate, cover and reserve for garnish.

3) Pour wine, orange and lemon juice, into a large pan, add the nutmeg, cloves and cinnamon sticks.

4) Bring the mixture to a very gentle simmer over low heat. Don’t let it boil, this can cause spices to turn bitter.

5) Leave the mixture to simmer on the stovetop for at least half an hour. This will allow the flavours of the spices to infuse into the drink. Stir in sugar to taste.

6) Ladle into a glass and serve, garnished with an orange slice or cinnamon stick.

Used in this photo: CL 545 Round casserole