Blueberry mulled wine with the Thermomix® makes the difference between sweet and aromatic. The blueberries are chopped before heating, not after. This releases the flavours without the alcohol drawing the fruit dry. We show you how it works in 15 minutes.
Most mulled wine recipes cook whole berries along with the wine. The problem is that the fruit acid evaporates at 70°C and the flavour stays flat. If you chop the blueberries beforehand for 3 seconds at speed 4, they release their juice and aroma straight away. The red wine absorbs the flavours without the berries turning bitter from prolonged heating.
Blueberry Mulled Wine with the Thermomix®
Ingredients 0 / 8 ✓
- 250 g blueberries
- 1000 g semi-dry red wine
- 1 stick cinnamon powder
- 1 pinch ground anise
- 1 pinch ground cardamom
- 3 cloves
- 30 g brown sugar
- 2 tsp vanilla sugar
Instructions 0 / 3
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1
Chop the blueberries.
Wash the blueberries, place them in the mixing bowl and chop for 3 seconds / speed 4.
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2
Heat the ingredients.
Add the red wine with the cinnamon, anise, cardamom, cloves, sugar and vanilla sugar to the mixing bowl and heat for 10 minutes / 70°C / speed 1.
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3
Leave to infuse.
Leave to infuse for a further 5 minutes, then pour through a sieve into sterilised bottles.
Tip: Filled hot into bottles, the mulled wine keeps in the fridge for about 3 months.
Video
Nutrition per serving
Why semi-dry is the better choice
Blueberries bring their own natural sweetness. We use semi-dry red wine because dry wine combined with brown sugar and vanilla sugar becomes too sweet. Semi-dry contains 9 to 18 g of residual sugar per litre. That balances the acidity of the blueberries and stops the mulled wine tasting like syrup.
If you only have dry red wine, reduce the brown sugar to 20 g. With a sweeter wine, leave the sugar out entirely and taste after heating.
Sieving without pressing
After heating and infusing, pour the mulled wine through a fine sieve. Important: do not press down with a spoon. If you press the berry pulp, bitter compounds and cloudy particles will enter the mulled wine. Simply let the sieve drain on its own. What does not pass through by itself does not belong in the glass.
Measuring spices rather than overloading
Anise and cardamom are strong spices. A pinch is enough. More makes the mulled wine taste perfumed. The cinnamon stick releases its aroma slowly, while the cloves release essential oils during heating. If you do not remove the spices after the infusing time, the flavour turns medicinal. Five minutes of resting time is the right point to stop.
Long shelf life through hot-filling
If you fill the mulled wine hot into sterilised bottles, it keeps in the fridge for up to 3 months. The alcohol preserves it and the heat kills off any bacteria. Leave the bottles to cool upright after filling, then seal them. Before serving, warm to 70°C but do not boil. Boiling causes the alcohol to evaporate and the flavours to go flat.
Goes well with this: Jagertee (hunter’s tea) with the Thermomix®.
If you are looking for a non-alcoholic mulled wine, try our children’s fruit punch with the Thermomix®. It works on the same principle, using fruit juice instead of red wine.
