Preserved: Mulled Wine Jelly


Capture the best of your seasonal produce for later.


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Warm, spicy mulled wine is classic winter tipple, at once soothing and celebratory. Whenever I go to a holiday party, I'm always happy to see a pot bubbling away on the stove. I love the way the rich, hearty red wine pairs with spices like cinnamon, star anise, and cloves. This quick and easy recipe combines all the flavors of mulled wine in a festive, elegant jelly that's great for gift-giving.

There are plenty of recipes for wine jelly out there. And while I knew they would taste delicious, they just seemed a little...boring. I wanted my wine jelly to be more complex—a little bit spicy, a little bit citrusy, and a little bit sweet. Simmering some mulling spices with the wine before adding the sugar and pectin seemed like the perfect solution.

For this recipe I used two tablespoons of a mulling spice mix I had on hand. If you don't have premixed mulling spices, you can make your own or simply add a few cinnamon sticks, star anise, whole cloves, and strips of orange zest to the pot with the wine and then strain them out before proceeding with the recipe.

Since a little of this jelly goes a long way, I like to divide it between six four-ounce jars. It would pair wonderfully with a cheese plate, or you can serve it on Christmas morning with warm croissants or scones.

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Mulled Wine Jelly »

About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.