Anolon Academy

Spiced Cherries

By Skye Craig

These spiced cherries speak of mulled wine, toasty Christmas moments around the fire, yet they somehow work in hot summer too. They are all spiced up, ready for action and make a juicy partner to my Chili. Chocolate Mousse


  • Cup light red wine (such as pinot noir)
  • 35g (1•oz) caster (superfine) sugar
  • 1 orange, thinly sliced
  • Lemon, juiced
  • 1 cinnamon stick, Lightly crushed
  • 2 cloves (or 6 cardamom pods, crushed)
  • Pinch of nutmeg
  • Cup fresh cherries, pitted


Place the wine, sugar, orange slices, lemon juice, cinnamon, cloves (or cardamom) and nutmeg in a medium saucepan over low heat. Simmer and stirring occasionally for 15 minutes. Strain wine syrup and return to saucepan to simmer for another 10 minutes or until syrup starts to thicken. Add cherries and simmer for 3–5 minutes stirring occasionally. Set aside to cool and infuse. You can reheat after at least half an hour to serve.

Preparation time: 15 minutes

Cooking time: 20 minutes