Sugar Free Mulled Wine

Originally enjoyed by the Romans in the second century, mulled wine is now a popular winter drink throughout Europe and beyond. Traditionally made with a mixture of mulling spices, citrus, red wine and sugar, this recipe is sweetened with fruit only and given a berry upgrade with a hint of sloe gin.

Rather than use orange juice and zest, this recipe calls for satsumas which are sweet, in season and a festive favourite. A rich source of vitamin C and antioxidants, they boost the immune system, improve cholesterol levels and help the body fight free radicals. Their potassium and folate content is believed to improve cognitive function and cardiovascular health and they are considered a beauty food due to their vitamin A and E content which promote hair and nail growth as well as clear skin.

Makes 4 Servings


  • ¼ tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 2 tbsp ground ceylon cinnamon
  • 1 tbsp satsuma zest
  • 10 pitted medjool dates
  • 15 ml sloe gin
  • 200 ml satsuma juice
  • 500 ml water
  • 750 ml red wine


Blend the dates and water for at least a minute to form a thin date cream. Combine with the rest of the ingredients in a pan and simmer over a medium high heat for 30 minutes.

Strain and serve.