Ingredients for The Oxford Bishop 19Th Century Spiced Mulled Port Wine
- 1 large orange
- 12-16 whole cloves
- 0 Brown Sugar (not used; 1 cup granulated sugar used instead)
- 0 Ground Cinnamon (not used; 1 cinnamon stick used instead)
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground allspice
- 0 Ground Ginger (not used; 1 inch piece fresh ginger used instead)
- 1 cup water
- 1 bottle (750ml) ruby port
- 1/2 cup fresh orange juice
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 inch piece fresh ginger
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this The Oxford Bishop 19Th Century Spiced Mulled Port Wine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make The Oxford Bishop 19Th Century Spiced Mulled Port Wine
- Preheat oven to 200°C/400°F/Gas Mark 6.
- Cut one large orange in half and stud each half with 6-8 cloves.
- Place orange halves, cut-side up, on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until slightly caramelized.
- Remove from oven and set aside.
- In a large saucepan, combine 1 cup water, 1 cup granulated sugar, 1 cinnamon stick, 1/4 teaspoon ground mace, 1/4 teaspoon ground allspice, and 1 inch piece of fresh ginger (peeled and thinly sliced).
- Over high heat, bring the mixture to a boil, stirring constantly. Reduce heat and simmer until the mixture has reduced by about half (approximately 10-15 minutes).
- Remove from heat and set aside.
- When ready to serve, pour 1 bottle (750ml) of ruby port into the saucepan with the spiced sugar syrup. Add the baked orange halves and 1/2 cup fresh orange juice.
- Gently heat over low heat, stirring occasionally. Do not boil.
- Serve immediately from a warmed punch bowl, garnished with the baked orange halves. Serves approximately 6.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
77g
Fat
1g
Carbs
10g
