Coarse (or fine, if desired) puree the morello cherries in the food processor or with the hand blender. Then fill a saucepan with all of the juice. Add the anise stars, cinnamon stick and mulled wine fix and bring everything to a boil. Then switch off the stove immediately and let it steep for 20-30 minutes, stirring more often. Then stir in the preserving sugar and rum and bring to the boil again. Simmer over low heat for about 10-15 minutes, stirring every now and then. Make a gel test. Remove the mulled wine bag, anise stars and cinnamon stick. Fill the contents into the provided glasses. The amount makes about 3 glasses. If more is desired, double or triple the amount.
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