Bad Santa Recipe

Combine liquids and sugar

In a large saucepan or heavy-bottomed pot, combine 1.5 liters dry red wine, 250 ml port, 200 ml fresh orange juice and 120 ml water. Add 80 g granulated sugar and stir gently to dissolve over low heat.

Warm slowly

Heat the mixture over low to medium-low heat until steam rises and small bubbles appear at the edge (do not boil). Maintain this gentle steam for 12–15 minutes to marry flavors while preparing the spices.

Toast and prepare whole spices (optional)

In a small dry skillet over medium heat, toast 3 cinnamon sticks, 8 cloves, 2 star anise, 8 peppercorns, 6 allspice berries and sliced ginger for 1–2 minutes until fragrant, shaking the pan—this intensifies the aroma. Remove from heat.

Infuse spices

Place the toasted whole spices, sliced ginger, and a large strip of orange zest into a spice sachet or tie them in muslin (or add directly to the pot if you plan to strain). Add the sachet to the warmed wine mixture. Simmer gently (still not boiling) for 20–25 minutes to infuse. Taste after 15 minutes and adjust time depending on desired intensity.

Remove from heat and finish

After 20–25 minutes of infusion, remove the pot from heat. Remove and discard the spice sachet (or strain the mixture through a fine sieve into a clean pot or heatproof pitcher) and discard solids. Stir in 120 ml Grand Marnier and 15 ml freshly squeezed lemon juice to brighten the flavors. Taste and add up to 1–2 tablespoons (15–30 g) more sugar if you prefer it sweeter; stir until dissolved.

Serve warm

Ladle the mulled wine into heatproof mugs or glasses. Garnish each serving with an orange slice, a whole star anise and a cinnamon stick. For larger gatherings keep warm over the lowest heat setting or in a slow cooker set to low (keep below a simmer).

Make-ahead & storage

Mulled wine can be cooled and refrigerated for up to 48 hours. Rewarm gently before serving and add a splash (10–20 ml per cup) of additional Grand Marnier if desired to freshen the orange aroma.