There are a number of ways you can use mulled wine. We’ll give you an overview of how to incorporate the leftovers when cooking and baking and present a quick and easy recipe for mulled wine jelly.
As a seasonal specialty, mulled wine is mainly popular during the cold season. When it gets warmer again, the desire for the hot drink gradually decreases and whole or opened bottles are often left behind. But even after a convivial winter evening, the question can sometimes arise the next day as to how leftover mulled wine can still be used.
Whether the leftovers are whole bottles or just small leftovers, you don’t have to throw them away. Even a few tablespoons can still be useful when baking. Here you can find out what options you have for using mulled wine in the kitchen.
Use mulled wine: Various possibilities
Christmas pastries are particularly good for using up leftover mulled wine. After all, mulled wine contains spices such as cinnamon, cloves or orange peel and therefore goes well with recipes that use similar combinations of spices.
You can add a special touch to a simple frosting by mixing it with mulled wine instead of water. Traditionally, such a mulled wine icing goes well with spice cakes, for example. You can also use it to glaze gingerbread, gingerbread, gingerbread or other Christmas cookies.
You can also refine the taste of the dough of a spice cake by replacing all or part of the water in the recipe with leftover mulled wine. This also works with other Christmas cake specialties or with classics such as Bundt cake and chocolate cake.
If you prefer to use the mulled wine in liquid form, it is a good basis for homemade sangria or a Christmas punch, for example. By the way: You can also use leftover punch in a similar way to leftover mulled wine by using it to refine pastries or desserts.
Mulled wine is also popular as a base for mousse. For example, in this recipe for gingerbread mousse, you can swap out the kirsch for the same amount of mulled wine. Or you prepare a classic red wine mousse with mulled wine.
Or you can try our simple recipe for mulled wine jelly.
Recipe for using mulled wine: mulled wine jelly
The basis for this recipe is 350 milliliters of mulled wine, i.e. about half a bottle. You can fill four small glasses (200 milliliters) with the finished jelly, for example. If you are working with leftovers, you can of course adjust the quantities and make more or less jelly accordingly.
Ingredients:
350 ml mulled wine
400 ml orange juice
500 g preserving sugar 2:1
1.5 tsp
Directions:
Pour the mulled wine and orange juice into a sufficiently large saucepan and bring the mixture to a boil.
Stir the jam sugar into the boiling liquid and let it simmer for about 10 minutes. Keep stirring constantly.
After ten minutes, reduce the heat to zero. The foam that forms during the boil should then collapse, leaving a clear jelly mass. You can skim off the remaining foam if necessary.
Pour the mulled wine jelly into sterilized glasses. Turn the jars upside down and let them cool in this position for at least 4 hours.
Unopened, stored in a cool and dark place, the mulled wine jelly will keep for at least six months. You can eat it pure on bread, but it also goes well with soft cheeses such as Brie and Camembert or with strong hard cheeses.
If you want, you can refine the taste with additional Christmas spices. In the second step, for example, let a clove cook in a hanging sieve or add some grated orange zest. Instead of orange juice, you can use apple juice in the jelly.
