The key to mulled wine is to heat it gently and do not boil. Also delicious chilled and topped up with soda water and ice!
Gently toast the spices in a pan to release the aromas, cool slightly then pour over a bottle of alcohol-free red wine.
Heat gently over the stove (or in a slow cooker) to infuse the spices. Add slices of orange (and some ginger for a bit of zing) and honey to taste
6 cardamon pods
2-3 star anise
1 cinnamon quill
750ml bottle AF red wine
slices of orange and ginger (optional)
honey to taste