Mulled Cherry Wine
A rich mulled wine with red wine, cherry juice and warm winter spices for a deep fruity finish.
Ingredients
- 750 ml red wine
- 200 ml cherry juice
- 40 g sugar
- 1 cinnamon stick
- 4 whole cloves
- 2 star anise
- Peel of 1 orange
Method
- Pour the red wine and cherry juice into a saucepan.
- Add the sugar, cinnamon stick, cloves, star anise and orange peel.
- Warm gently over a low heat until the sugar dissolves, about 5 minutes.
- Continue heating for 10 minutes without letting the liquid boil.
- Taste and adjust the sugar if needed.
- Strain into heatproof glasses and serve immediately.
How to serve
- Glassware
- Heatproof glass or mug
- Serve temperature
- Hot
- Garnish
- Fresh or dried cherry and orange peel
Cherry as the lead, wine as the support
Most mulled wines lean on citrus and apple, so cherry feels like a refreshing change. The dark fruit echoes the natural cherry notes already present in red wines like Merlot and Pinot Noir, deepening the flavour rather than fighting it. Done well, this is one of the most elegant mulled drinks you can make.
Cherry juice does most of the heavy lifting. Look for pure, unsweetened juice, ideally pressed from sour cherries such as Morello. The tartness keeps the drink from becoming cloying and gives the wine real character. Sweet cherry juice will work too, but you may need to reduce the sugar.
Spice that supports the fruit
The spices here are quite restrained on purpose. Cinnamon, cloves and star anise are enough to create warmth without overwhelming the cherry. A single strip of orange peel adds brightness and lifts the aromatics. Avoid adding extra spices like ginger or nutmeg, which can clash with the dark fruit.
Keep the temperature low. Cherry juice can taste cooked and jammy if it is heated too hard, which dulls its fresh edge. A gentle warm of around 70°C for ten minutes is enough to draw the spices out and bring the flavours together. Stir occasionally to make sure the sugar has dissolved completely.
Serving and pairing
Strain into heatproof glasses to catch the whole spices. A single fresh or dried cherry on a cocktail pick is a nice finishing touch, along with a thin twist of orange peel. The drink pairs particularly well with rich dark chocolate, almond pastries or any kind of stollen. For a contrast on the same evening, a small glass of Hot Apple Gin offers a brighter, apple-led alternative.
Frequently asked questions
Which cherry juice should I use?
Look for 100% pure cherry juice, ideally from sour Morello cherries. The natural tartness balances the sweetness of the wine and adds depth without making the drink syrupy.
Can I use cherry liqueur instead?
You can add a splash of cherry liqueur at the end for extra richness, but it does not replace the juice. The juice provides the body and acidity that make this recipe work.
Which red wine works best?
A fruity, medium-bodied red such as Merlot or Pinot Noir suits this beautifully, as they share natural cherry notes with the juice.
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