The festive season brings all kinds of treats, and one that many enjoy is mulled wine. If you’ve never made your own (or even if you have!), try out this recipe to see how easy and delicious it can be.
Luckily, I haven’t had to make a “FODMAP friendly” version of mulled wine as the usual ingredients are suitable if you’re on a low FODMAP diet. One thing to keep in mind though, is to limit the amount you have – 1 glass should suit all. As most might know, alcohol can also be a gut irritant. So on that note, if you’d prefer a non-alcoholic version, cranberry juice is a great substitute in this recipe. Just make sure that no high FODMAP juices like apple juice have been added, and also look out for any artificial sweeteners.
Tip: You can make this in advance and warm it again before serving. This will allow for the flavours to really infuse too.
Mulled Wine Recipe
Difficulty Rating: Easy
Prep/Cooking time: 25 minutes
- 750ml (1 bottle) red wine or cranberry juice
- 2 clementines
- 1 cinnamon stick
- 6 cloves
- 1 star anise
- 60g (2oz) caster sugar
- 10-12 gratings of whole nutmeg
- 1 tsp vanilla bean paste
- Add the wine, spices, sugar and vanilla to a saucepan on a medium heat.
- Halve the clementines and squeeze the juice into the pan before adding the remaining skin and flesh.
- Gently stir until the sugar has dissolved.
- Leave to simmer for 15 minutes (avoid bringing it to a boil as this will burn off the alcohol).
- When you’re ready to serve, ladle it into a heatproof glass or mug and add any garnishes you might like. A cinnamon stick and slice of clementine is always a winner.
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