1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (132g) Recipe makes 6 servings The following items or measurements are not included below: 12 whole cloves 6 allspice berries |
||
| Calories 182 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 8mg | 0% | |
| Potassium 147mg | 4% | |
| Total Carbohydrate 19.9g | 6% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 13.4g | ||
| Protein 0.5g | 1% | |
English Bishop
By: ~Rita~
Nov 13, 2007
This is a hot port-wine drink, made with baked spiced oranges.
SERVES 6
Ingredients
- 1 large orange
- 12 whole cloves
- 6 allspice berries, smashed or 1 teaspoon ground allspice
- 2 1/2 cups inexpensive port wine
- 1 tablespoon honey
- 1 cinnamon stick
- 2 dashes cognac (optional)
Directions
1
Stick the two cloves and 2 berries into each whole orange and bake it in the oven cut side up on low heat (300F degrees) for 30 minutes.2
Cut the baked oranges into quarters and squeeze juice into a saucepan with peels.3
Pour in the remaining ingredients.4
Simmer gently for 15-20 minutes - do not boil or the flavor of the port will be spoiled.5
Strain and serve in warm mugs.
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Browse similar recipes by category
- Course > Beverages > Cocktails
- Main Ingredient > Fruit > Citrus > Oranges
- Cuisine > European > Western > English
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Presentation > Served Hot
- Preparation > Technique > Brewing
- Occasion > Holiday/Event
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: kiwidutch
On Apr 8, 2008
Yummmm! I had a whole bag of large mandarines that only I seemed to be eating, so I used 5 of those in place of 1 large orange. I didn't put in the cognac but for the rest, it was all simple and very very tasty. I have german Gluhwine and it tastes different to this: both are good! This is very drinkable but of course you have to remember that the basis of the recipe IS Port, so you will feel your few sips too many rather sooner than later LOL. I poured mine into glasses for the photo but we then shared it out further after the photo was made and each drank half the amount... and that suited everyone better because we hadn't eaten such a big meal for dinner. If served with a massive roast dinner on the other hand, and relaxed sipping slowly over a good cheeseboard and dessert, I have no doubt that a bigger glass would be easier to put away and enjoyably too. Please see my rating system: 4 excellent stars for a tangy but mallow, easy to drink Digestif that is excellent on any cold evening. Thanks!
From: AZAofMirkwood
On Jan 27, 2008
I have not made this yet, but it looks just like some Gluvine (sp?) Glog that I had at a German festival. And it was wonderful!! I have also made some spiced wine that is very similar to this, but your recipe looks better. I really like the idea of cognac! Yummmmm!! Do you have any idea how one could bottle this for a gift? I have a friend that would love it, but doesn't have the time to cook.
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