Grzaniec (Polish Mulled Red Wine)
Why this recipe works
- Layered aromatics: Citrus zest, ginger, cinnamon, cloves and star anise infuse the wine with warmth and depth without needing a long cooking time.
- Balanced sweetness: Honey softens the tannins of dry red wine, while orange and lemon keep the drink bright rather than syrupy.
- Gentle heating: Holding the wine below a simmer preserves its aroma and alcohol while preventing the spices from turning bitter or harsh.
Get the most out of this recipe
Timing notes
- Serve while hot: Grzaniec is best served soon after infusing, while the wine is steaming and the citrus and spice aromas are still vivid.
- Let it settle briefly: A short rest off the heat helps the spices round out and lets any small citrus or spice fragments settle before serving.
Ingredient notes
- Choose a dry red wine: A dry red keeps the drink balanced once honey and citrus are added; avoid wines that are already very sweet.
- Avoid citrus pith: Peel the zest in wide strips and leave behind the white pith, which can make the drink taste bitter.
- Use whole spices: Whole cinnamon, cloves and star anise infuse cleanly and are easier to remove than ground spices.
Make-ahead tips
- Make ahead gently: The mulled wine can be cooled and refrigerated in a sealed container, then reheated gently when needed.
- Reheat without boiling: Warm over low heat until steaming, keeping it below a simmer to protect the flavour and prevent the alcohol from cooking off.
Alcohol-free alternatives
- Alcohol-free version: Use alcohol-free red wine or a tart red grape or blackcurrant juice base, then warm it with the same citrus and spices.
- Balance the sweetness: If using juice, reduce the sweetener to taste, as fruit juice is usually sweeter than dry red wine.
Equipment you'll need
Ingredients
Instructions
- Using a vegetable peeler, peel wide strips of zest from the orange and lemon, avoiding the white pith. Slice the orange and lemon into rounds. Slice the ginger into thin coins.
- Put the citrus zest and slices, ginger, cinnamon sticks, cloves, star anise, and honey into a saucepan. Pour in a splash of the wine and warm gently over low heat, stirring until the honey dissolves and the spices smell fragrant.
- Add the remaining wine and heat over low to medium-low until steaming and just below a simmer, about 70 to 75°C (160 to 170°F). Keep it at this temperature for 10 minutes without letting it boil.
- Take off the heat and let it stand for 3 minutes to settle and infuse. Ladle into heatproof glasses, making sure each glass gets a little citrus and spice if you like. Serve hot.
Recipe notes
Tips
- Keep the wine just below a simmer; boiling drives off alcohol and can make the spices taste harsh.
- For a clearer drink, lift out the citrus and whole spices with a spoon before serving.
- If serving to pregnant people, older adults, or anyone immunocompromised, avoid alcohol and serve a non-alcoholic alternative instead.
Substitutions
- Replace Honey with Agave syrup for a similar sweetness with a lighter flavour.
- Replace Orange with Mandarin for a softer, sweeter citrus note.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat until steaming, keeping it below a simmer.
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Recipe overview
- Servings: 6 glasses
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: Polish
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