Bishop
The Quirky Foodster Team
Ingredients
- Ruby port — 500 ml (17 oz)
- Whole Fresh orange, studded with cloves — 1
- Cinnamon stick — 1
- Sugar — 30 ml (1 oz)
Method
- Stud the orange with whole cloves and roast it in a low oven (or briefly under a broiler) until fragrant, about 10-15 minutes.
- Combine the port, roasted orange, cinnamon and sugar in a saucepan.
- Warm gently over low heat for 15-20 minutes, never letting it boil.
- Strain into heatproof mugs and garnish.
Description: A warm, spiced port punch traditionally made with a roasted, clove-studded orange, a centuries-old English winter classic.
Cultural Background: Dates to at least the 1700s in England, historically associated with festive winter gatherings and named, per tradition, for its rich, deep color resembling a bishop's robes.
Tips: Roasting the orange first (rather than adding it raw) deepens and caramelizes its flavor considerably.
Variations: A splash of brandy added just before serving gives a stronger, boozier version.
Serving Suggestion: Serve warm, in heatproof mugs, as a rich, traditional winter drink.
Nutrition: Approx. 210 kcal per serving (of 2)
FAQs:
Q: Why roast the orange first?
A: Roasting caramelizes the orange's natural sugars and deepens its flavor before it goes into the warm port.
- Ruby port — 500 ml (17 oz)
- Whole Fresh orange, studded with cloves — 1
- Cinnamon stick — 1
- Sugar — 30 ml (1 oz)
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