ENGLISH BISHOP PUNCH
This warming English Bishop Punch transforms simple ingredients into a sophisticated, aromatic winter beverage through the unique technique of roasting citrus. A whole orange is baked until browned to caramelize its natural sugars, then simmered with rich ruby port, fragrant cloves, and sugar for a deeply flavorful mulled wine. Served steaming hot in stemmed glasses with a dusting of fresh nutmeg, it offers a comforting and festive balance of citrus, spice, and wine.
Ingredients
- 1 orange Whole orange (Choose a firm, medium-sized orange.)
- 8 cloves Whole cloves (Quantity estimated from 'a few cloves'.)
- 1 quart Port wine (Ruby port is recommended.)
- 6 cubes Sugar cubes (Originally '6 lumps Cut Loaf Sugar'. Can substitute with 2 tablespoons granulated sugar.)
- 1 piece Whole nutmeg (For grating. Can use ground nutmeg if whole is unavailable.)
Instructions
- 1Preheat oven to 400°F (200°C). Place the whole orange on a baking sheet or in a small roasting pan. Roast in the hot oven for approximately 20 minutes, or until the skin is browned and aromatic.
- 2Remove the orange from the oven. When cool enough to handle safely, cut it into quarters. Place the orange quarters into a non-reactive saucepan (stainless steel or enamel-coated). Add the cloves, Port wine, and sugar cubes.
- 3Place the saucepan over low heat. Bring the mixture to a gentle simmer (do not boil vigorously). Let it simmer uncovered for 30 minutes to infuse the flavors.
- 4Ladle the hot punch into heat-proof stemmed glasses. Grate fresh nutmeg over the top of each glass before serving.