Does winter get any better than this?! A pot of mulled wine on the stove, orange rounds mingling with cinnamon and star anise, steam fogging up the kitchen window. We've swapped the usual sugar syrup for our Cherry & Pomegranate, so it comes out fruitier and subtly sweet, with pomegranate juice adding mouthwatering tartness. Ladle it into mugs, tuck a cinnamon stick in each one, and settle in for a cosy evening.
Ingredients (makes 4-6 cups)
- 1 bottle red wine
- 1 orange, sliced into rounds, plus more for serving
- 8 whole cloves
- 4 star anise pods
- 3 cinnamon sticks, plus more for serving
- 120 mls pomegranate juice
- 120 mls Cherry & Pomegranate Syrup
Method
- Combine the red wine, orange slices, cloves, cinnamon sticks, and star anise in a large saucepan over medium heat.
- Add the pomegranate juice and Cherry & Pomegranate Syrup, and stir to combine.
- Heat gently until steaming — don't let it boil, or you'll cook off the alcohol and the aromatics will turn bitter.
- Reduce the heat to low and let it simmer for 20 minutes, allowing the spices to infuse.
- Ladle into mugs or heatproof glasses, and serve warm with a fresh orange slice and a cinnamon stick.