Mulled wine is an undeniable apres-ski beverage. You’ll find it served at many establishments in Whistler, such as the iconic Mallard Lounge in the Fairmont Chateau Whistler, but of course, it’s ubiquitous in Europe—where its origins lie.
I spend a few months each year working remotely from Prague, and it’s a city where the smell of mulled wine wafts through the streets during the holiday season. I love seeing how the drink is as beloved in a mountain town like Whistler as it is in my “home away from home”, Prague.
This is my version, that we serve at my venue The Prairie Emporium in Calgary throughout the holiday season and people love it. (Though I am biased!).
Watch me making this mulled wine on The Good Stuff with Mary Berg
My recipe for mulled wine is lightly fortified (i.e. spiked!) with Becherovka—a Czech liqueur that's bold and spicy with a pronounced flavour of cloves—and maple syrup for some additional depth. This mulled wine has a lovely deep-purple colour and added natural sweetness thanks to frozen wild blueberries and pears.
Fruit that can hold their texture in this cooking process means they can also have dual use too. Before serving, you can strain the berries from the mixture and set aside to use in another application such as mixing with honey and topping a cheesecake or in a 30-second “cheat” mostarda.
The infusion of zest as opposed to full-on citrus slices is something I also like to point out as it ensures no bitterness—which can come from over-steeping citrus rounds that still have lots of pith. I love a really aromatic mulled wine, but if spices aren’t your thing, feel free to dial them back. (Sometimes in Prague, the hot wine is simply served hot with sugar and citrus on the side!)
Cheers!
Wild blueberry and pear mulled wine
1 dry bayleaf
1 cinnamon stick
1-2 whole cloves
2-3 allspice berries
2-3 whole black peppercorns
2-3 star anise pods
1 lemon, zested in large strips, additional pith removed as best as possible
1 MD cheese cloth bag
1 750 mL bottle good quality pinot noir (does not need to be pricey)
1 cup water
2-4 oz. Becherovka*
1 ¼ cup frozen Canadian wild blueberries
2 pears, halved
¼-½ cup maple syrup, to taste
½ tsp salt
1 naval orange, halved and thinly sliced
Place bay leaf, cinnamon stick, cloves, allspice, peppercorns, star anise and lemon zest in cheesecloth bag and tie shut.
Place it in a medium pot along with wine, water, whisky, wild blueberries, maple syrup/cane sugar, and salt and bring to a near-simmer on medium-heat, stirring occasionally to help sweetener dissolve.
Mulled wine never needs a simmer, we’re just letting things steep and flavours intermingle, so once the mixture is steaming, about 10-12 minutes, reduce to low heat, cover and let sit for another 18-20 minutes to allow flavours to infuse.
Remove the aromatic satchel from the pot and discard.
Ladle into heat-safe glasses or mugs overtop of 1-2 orange slices—thinly sliced orange will infuse its flavour very quickly into the hot wine—and enjoy!
*If Becherovka isn't your thing, I also love using a good-quality Canadian whisky or rye (like PARK Maple Rye) too.
My best-selling cookbook Prairie makes for a great holiday gift this season!
![Image for [node:title]](/sites/default/files/styles/article_freeheight/public/canadian_prairie_cookbook_by_dan_clapson_where_to_buy.jpg?itok=ghPvyNzY)
- Yield:
- 1L of mulled wine
- Cook Time:
- 30 minutes
