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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

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

Each serving contains

Energy
525kj
125kcal 6%
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

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