Victoria Creek Mulled Wine

Mulled wine for a Northern Michigan winter's eve.


  • 2 bottles of local red wine. Try fruit-forward off-dry blends like Good Harbor Red or Peninsula Cellars Schoolhouse Red.
  • 1/2 cup of honey
  • 2/3 cup of Black Star Farms Spirit of Cherry Brandy (optional)
  • 6 star anise pods
  • 2 cinnamon sticks
  • 1 tablespoon black peppercorns
  • 1 tablespoon fennel seeds
  • 4 black cardamom pods Toast the spices in a dry pan over medium low heat for about two minutes, let cool and place in a spice bag or cheese cloth pouch.


Heat the honey and brandy on low in 4-quart or larger heavy-bottomed pot until the honey is liquefied and blends with the brandy. Add the wine and spice bag to the pot with the honey brandy mixture, bring to a low simmer and simmer for 30 minutes, making sure not to boil. Serve in mugs and garnish with spices or pomegranate seeds. Serves six to eight.

Photo(s) by todd zawistowski