The Oxford Bishop: 19Th Century Spiced Mulled Port Wine

• 1 whole orange
• 16 whole cloves
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground mace or 1/2 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 1 teaspoon ground ginger
• 10 fluid ounces water
• 750 ml ruby port
• 1 orange, juice of

1. Pre-heat oven to 200C/400F/gas mark 6.
2. Cut the orange in half and stud the 2 halves with the cloves.
3. Place the two halves on a lined baking tray cut-side up, and bake for 15 - 20 minutes.
4. Take out of the oven & set to one side.
5. Meanwhile pour the water into a large pan and add the sugar, cinnamon, mace, allspice & ginger.
6. Place over a high heat and stirring all the time, bring to the boil and let it boil until it has reduced by about half.
7. Take off the heat & set to one side.
8. When you are ready to serve the Oxford Bishop, empty the bottle of port into the pan with the spiced sugar water and add the two halves of baked oranges.
9. Add the orange juice and gently heat up and simmer - be careful NOT to boil it!
10. Serve from a warmed Punch Bowl with the orange halves floating in it - this should serve about 6 people.

orange, cloves, brown sugar, ground cinnamon, ground mace, allspice, ground ginger, water, port, orange

Taken from www.food.com/recipe/the-oxford-bishop-19th-century-spiced-mulled-port-wine-200954 (may not work)