Cherry Mulled Wine
Infused with warming spices and citrus, this fragrant mulled wine by our friends at Toast is a delicious way to combat the cold.
INGREDIENTS
1 orange
10 cloves
½ cup brandy
2 whole star anise
3 cardamom pods, bruised lightly
2 cinnamon sticks
1 cup pitted cherries
150 grams brown sugar
2 long slices lemon peel
2 bottles fruity red wine (such as cabernet)
1 cup orange juice
METHOD
Stud the orange with the cloves and place in the large saucepan or Dutch oven, along with the brandy, spices, cherries, sugar, lemon peel and enough red wine to cover everything. Simmer until the sugar is dissolved, then increase the heat to a low boil and cook for about 5 minutes, or until you get a thick syrup.
Reduce the heat and add the remaining wine and the orange juice. Warm through, and ladle into mugs or glasses to serve.
Sign up to the Toast e-newsletter to hear about the latest releases, trends and news from the world of drinks, plus a weekend cocktail recipe to try.
Click & Collect is the easiest way to get your hands on the boozy ingredients for this recipe. Simply order and pay online through the Liquorland website – your purchases will be waiting for you at your chosen Liquorland store.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.