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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!