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.
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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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.