10 sugar cubes
2 (750 milliliter) bottles red wine
1 (3 inch) cinnamon stick
1 whole nutmeg
1 whole star anise pods
1 1/2 cups sour cherries – drained, juice reserved
1 orange, thinly sliced
3 fluid ounces kirschwasser
Combine the sugar cubes, wine, cinnamon stick, nutmeg, and star anise in a saucepan. Heat over medium heat until the mixture begins to foam.
Remove from heat and transfer to a slow cooker to keep warm. Stir in the sour cherries and their juice; add the kirschwasser and the orange slices.