The Oxford Bishop 19th Century Spiced Mulled Port Wine Recipes

THE OXFORD BISHOP: 19TH CENTURY SPICED MULLED PORT WINE

Steps:

• Pre-heat oven to 200C/400F/gas mark 6.
• Cut the orange in half and stud the 2 halves with the cloves.
• Place the two halves on a lined baking tray cut-side up, and bake for 15 - 20 minutes.
• Take out of the oven & set to one side.
• Meanwhile pour the water into a large pan and add the sugar, cinnamon, mace, allspice & ginger.
• 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.
• Take off the heat & set to one side.
• 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.
• Add the orange juice and gently heat up and simmer - be careful NOT to boil it!
• Serve from a warmed Punch Bowl with the orange halves floating in it - this should serve about 6 people.

FRESH TOMATO SAUCE WITH FINE PORT WINE

Steps:

• In a medium sauce pan, heat garlic and sauté garlic.
• Add onion, sauté over low heat until golden (about 8 minutes).
• Add all other ingredients, stir, and heat to boil.
• Reduce heat and simmer, stirring occasionally for 30 to 45 minutes.
• Let cool and puree sauce with hand mixer if smoother sauce is desired.
• Delicious on pizza or pasta.

ENGLISH BISHOP

Steps:

• Cut the orange almost in half. Sprinkle the inside with crushed cloves.
• and place cinnamon stick inside.
• Pierce the orange with small slices to make easier placing the cloves into the orange. Bake it in the oven on low heat (300F degrees) for 30-40 minutes.
• Cut the baked oranges into quarters and squeeze juice into a saucepan with peels. Add 1 cup water, simmer 5 minutes.
• Pour in the remaining ingredients.
• Simmer gently for 10-15 minutes - do not boil or the flavor of the port will be spoiled.
• Strain and serve in warm mugs or in cordial glasses.

CRANBERRY JELLO SALAD W/ PORT WINE

Steps:

• Dissolve Jello in boiling water- let cool.
• Transfer Jello into serving bowl- add all other ingredients.
• Refrigerate until mixture has set.

TRADITIONAL ENGLISH CUMBERLAND RUM BUTTER

Steps:

• Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer.
• Tip in the sugar and rum and mix everything together.
• Grate in nutmeg to taste, (or mixed spice) and mix again.
• Place in a bowl, an earthenware bowl is traditional, then chill until required.
• Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast.

MULLED WINE

Steps:

• Using a peeler, remove the peel in strips from 1 orange then juice the orange. Slice the other orange into rounds and reserve for garnish.
• In a nonreactive saucepan, combine orange peel, juice and the rest of the ingredients. Stir over medium heat until the sugar dissolves, about 2 minutes. Increase the heat to high, bring mixture to a boil, then immediately reduce the heat to low. Simmer gently until flavors meld, about 30 minutes. Strain the mixture, discarding the solids.
• Ladle into cups or mugs. Garnish each with a reserved orange round.