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Beverages
Western
6 - 8 servings
10 minutes
25 minutes
2 cups Tasmanian cherries, pitted and halved
1 bottle dry red wine (Merlot, Cabernet Sauvignon, or Zinfandel)
1/4 cup brandy (optional)
1/3 cup honey or brown sugar (adjust to taste)
1 orange, thinly sliced
1 cinnamon stick
3 whole cloves
2 star anise pods
1/4 teaspoon ground nutmeg
1 cup water
Place the pitted Tasmanian cherries in a saucepan. Add the water and bring to a simmer over medium heat, gently mashing the cherries with a spoon or potato masher to release their juices.
Reduce the heat to low and add the wine, brandy (if using), honey or brown sugar, orange slices, cinnamon stick, cloves, star anise, and nutmeg to the saucepan with the cherries. Stir to combine.
Gently heat the mixture over low heat for 20–25 minutes. Avoid boiling, as this can cook off the alcohol and alter the flavor profile. Stir occasionally to ensure the spices are evenly infused.
Taste the mulled wine and adjust the sweetness or spices to your liking. For a richer cherry flavor, mash the cherries further and stir well.
Strain the mulled wine through a fine mesh sieve into a heatproof pitcher or bowl to remove the solids. Serve warm in mugs or heatproof glasses, garnished with an extra orange slice or a few whole cherries for presentation.
Tasmanian Cherry Mulled Wine is perfect for cozy gatherings or a quiet evening by the fire. Pair it with holiday desserts or a cheese platter to elevate your entertaining game.
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