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• 1. At on 26 Nov 2009, Andrew Lothian wrote:

  There seems to be a mistake in the "ingredients" column. 1.1/2 litres may be two pints but it is surely not 12 and a bit fluid ounces? Is that meant to be the water content, the fluid ounce entry? Regards, Andrew.

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• 2. At on 26 Nov 2009, Quentin wrote:

  Andrew, the recipe is correct. 1 1/2 litres (= 2 bottles) is 52 3/4 fluid ounces, (= 2 pints and 12 3/4 fluid ounces).

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• 3. At on 02 Dec 2009, abi wrote:

  Hi. I'm very excited about discovering this recipe, I was hoping you could provide us non-drinkers (and children) a non-alcoholic version. Also, someone says the alcohol evaporates away even if I did use wine, is this true? This recipe doesn't call for too much heating up once wine is added.

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• 4. At on 03 Dec 2009, k_london wrote:

  Hi Abi, watch out alcohol does NOT all evaporate away on heating. This is a bit of a myth that comes from the fact that alcohol has a lower boiling point than water,about 86 degrees C. Heating alcohol above this temperature will cause it to begin to evaporate-but this only reduces the alcohol content.You would need to cook most recipes containing alcohol at well above 86C for several hours to get the alcohol content down low-This mulled wine recipe for example would probably need 2-3 hours of brisk simmering in a wide pan to get the content down to what is legally defined as non-alcoholic-but technically still containing alcohol.As a youngster working in the kitchen of a fancy restaurant the chefs always said that the alcohol in hot foods/drinks "burnt off" and T-total diners happily tucked in.The appoinment of a new bar manager with a degree in Chemistry soon put us all right! Of course some dishes which are cooked for many hours and contain very small amounts of alcohol would only have traces of alcohol in- but I still feel guilty about mis-informing those poor diners! To get back to your question unsweetened cranberry juice is a good alternative-nothing like mulled wine of course-but a nice dry fruit punch with a festive feel all the same!

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• 5. At on 07 Dec 2009, Stephanie wrote:

  Thanks for sharing the information about alcohol evaporation in cooking, as a large proportion of the liquid in this recipe is alcohol, it would take quite a while to reduce its alcohol content by heating it. ‘Cooking’ the mulled wine for a long time will also cause it to lose some of its flavour.
  
  As well as cranberry juice, red grape juice is also a tasty alternative; both will make a delicious spicy punch, you could also try non-alcoholic wine, although even non-alcoholic wine will contain very small traces of alcohol. To avoid alcohol completely the soft drink alternatives above would be a safer bet.
  

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• 6. At on 21 Dec 2009, martin nichols wrote:

  my Daughter wants to try mulled wine but all the recipes, or bottles of prepared mulled wine we have seen have orange in the ingredients-which she cannot tolerate. Can you suggest an alternative fruit?

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• 7. At on 11 Jan 2010, Stephanie wrote:

  For an authentic mulled wine, oranges are the ideal fruit to use, but if oranges really aren't to your taste, you could try other fruits such as apples which may compliment the spices well, or perhaps pears.

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