Smoking Bishop

• 4 oranges + 1 for garnish
• 2 medium lemons
• 1 bottle red wine (I use a hearty vin ordinaire from southern France)
• 1 teaspoon freshly grated nutmeg
• 2 teaspoons anise seed, crushed (measure before crushing using mortar and pestle)
• 4 whole cloves
• 2 cinnamon sticks
• 2 tablespoons molasses
• 2 tablespoons raw sugar
• 1 cup apple brandy
• 2 1/2 cups port

1. Preheat oven to 400 degrees F. Remove and reserve the zest of 4 oranges and the lemon citrus, using a microplane or conventional zester. Cut citrus in half and roast, cut side down, on an ungreased pan on the top shelf of your oven for about 20 minutes, or until the edges start to caramelize.
2. Remove the citrus from the oven and allow to cool until you can handle it easily. Then squeeze the juice from it. Put the juice into a large, heavy pot, along with the wine, reserved zest, spices, sugar and molasses. Rinse the juices from the pan off with a few tablespoons of water and put them in the pot as well.
3. Heat just to a simmer, stirring well to combine. Allow it to continue to simmer for about ten minutes.
4. Add the port and brandy; continue to simmer for a few minutes. Allow it to cool, then cover and set aside for at least 24 hours.
5. When ready to serve, strain the spices. Slice the extra orange, and remove any visible seeds. Add to the pot and warm over medium heat, until nice and hot.
6. Enjoy!! ;o)

oranges , lemons, red wine, nutmeg, anise, cloves, cinnamon sticks, molasses, sugar, apple brandy, port

Taken from food52.com/recipes/15053-smoking-bishop (may not work)