Mulled Wine

A Gibson Recipe

’tis the season! Mulled wine season that is.
As we push into November and the holiday season, welcome visiting friends and family with a Gibson favorite.



  • 1 bottle red wine
  • 1/4 cup brandy or orange liqueur
  • 1 apple, finely chopped or sliced
  • 1 quince, finely chopped
  • 2 oranges 1 for its peel and its juice the other, sliced
  • Juice of 1/2 a lemon
  • 1.5 cups water
  • Handful of cloves
  • 4 to 5 cinnamon sticks
  • 2 – 3 cardamom
  • 2 each star anise
  • 4 tablespoons sugar (to taste)


  1. Peel the oranges and “stick” the peels with cloves.
  2. Add all ingredients to the pot and stir until well combined.
  3. Simmer – cover the pot and heat until the mixture almost reaches a simmer over med-high heat. Do not let it bubble in any way, alcohol begins to vaporize at 172 F. Reduce to low, cover and let simmer for 15 minutes up to 3 hours.
  4. Strain and season: Using a fine mesh strainer, remove and discard cooked orange slices, cloves and cinnamon sticks. Add fresh ones for garnish.

Optional: The holiday season is approaching! For garnish add cranberries, fresh rosemary and other seasonal odds and ends.

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