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Pomegranate and vanilla mulled wine recipe

Pomegranate and vanilla mulled wine recipe

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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
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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 

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    12g 13%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 12.2g Protein 0.7g Fibre 0.9g


  1. 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
  2. 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.

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