Best The Oxford Bishop 19th Century Spiced Mulled Port Wine Recipes
MARCHé DE NOëL VIN CHAUD - FRENCH SPICED MULLED WINE
Whether you have just come of the ski slopes or you are wandering around a French Marché de Noël, a Christmas Market, this is JUST the beverage to warm the cockles of your heart, as well as your frozen fingers and toes! Vin chaud is hot-spiced wine served the French way, with a slug of Cognac of course! It's a traditional welcome drink and is very popular where I live in the South West of France; especially at Christmas and New Year - and you'll find it in all of the Christmas Markets at this time of year. Ladle this mulled wine into some heavy cut-glass punch cups; or for a real French feel, use an assortment of old wine glasses and to avoid them cracking, place a teaspoon in to the glasses beforehand - this takes the heat away from the glass. One word about the wine, please DO use a good wine, and not what is known as a "cooking wine" - I find that Beaujolais works well or a fruity Chinon.
Provided by French Tart
Categories Punch Beverage
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Wrap the cardamom pods and cloves in a piece of cheesecloth or muslin.
- Mix the rest of the ingredients, apart from the cognac, together in a large saucepan. Add the bag of spices. Bring the mixture to a gentle simmer over a low heat. Do not allow the wine to boil.
- The mulled wine is hot enough when the sugar has dissolved. Add the Cognac to the saucepan when the sugar has dissolved and ladle the mulled wine through a tea strainer (or colander) into punch cups, mugs or glasses.
HOT SPICED WINE
A quick version of mulled wine, this party drink highlights a wonderful blend of spice and citrus. From Christmas with Southern Living 2004 cookbook.
Provided by fyrehair
Categories Low Protein
Time 10m
Yield 13 cups
Number Of Ingredients 10
Steps:
- Place first 3 ingredients on an 8" square of cheesecloth; tie with string. Place spice bag in a Dutch oven. Add red wine and remaining 5 ingredients; bring to a simmer over low heat (do not boil). Keep at a simmer while serving. Ladle into mugs.
- Note: For a nonalcoholic version, omit wine and substitute more apple cider.
MULLED SPICED WINE
Lots of spice and good cheer to warm you and your guest during the cold winter holidays! Hibiscus flowers can be omitted or hibiscus tea bag can be used. Serve right from the crock pot so it stay warm can be diluted with a little warmed water or cranberry juice. Garnish with fresh Cranberries.
Provided by Rita1652
Categories Punch Beverage
Time 25m
Yield 7 cups
Number Of Ingredients 15
Steps:
- Bring the wine, port, water, vanilla, cardamom, cloves, cinnamon, allspice, orange peel or whole orange cut in half, lemon peel or whole lemon cut in half, hibiscus flowers and sugar to a simmer in a nonreactive saucepan.
- Or place in a slow cooker on low for 1-2 hours.
- Simmer the mixture slowly for 15 minutes.
- Strain and place into Heat resistant punch bowl or keep in crock pot and keep on low.
- Place 1 blanched almond and several raisins or fresh cranberries in the bottom of each punch glass.
- Pour the warm wine mixture over and serve.
Nutrition Facts : Calories 170.3, Fat 0.1, Sodium 10.9, Carbohydrate 8.7, Fiber 0.2, Sugar 3.5, Protein 0.2
ENGLISH BISHOP
Make and share this English Bishop recipe from Food.com.
Provided by Rita1652
Categories Beverages
Time 1h
Yield 6-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 195.9, Fat 0.9, SaturatedFat 0.2, Sodium 19.2, Carbohydrate 22.5, Fiber 2.2, Sugar 13.5, Protein 0.8
SWEDISH GLOGG
Glögg, pronounced gloog, is a high octane, hot mulled wine made with a potpourri of spices and red wine, port, and brandy. It is the perfect cold weather drink, warming the body and soul from the inside out. There is no need to invest in expensive wine or brandy because the spices are going to preempt any innate complexity of a fine wine, but don't use anything too cheap. Remember, the sum will be no better than the parts. Do not use an aluminum or copper pot since these metals interact chemically with the wine and brandy and impart a metallic taste. Use stainless steel or porcelain. Drink while seated and give your car keys to a friend.
Provided by SusieQusie
Categories Beverages
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place wine, orange juice, orange peel, cinnamon, cloves, cardamom, cranberries, ginger and almonds in a large saucepan and cook gently 1/2 hour.
- Add the port and heat thoroughly but do not boil. If mixture comes to the boil the alcohol will evaporate.
- Combine sugar with 1/2 cup of the brandy in a large saucepan. Warm it gently to dissolve the sugar. Add mixture to the wine.
- Just before serving strain into a clean saucepan and heat gently. Stir in remaining brandy.
- Serve in large wine glasses or mugs with orange slices.
FRESH TOMATO SAUCE WITH FINE PORT WINE
This hearty sauce has a robust, complex flavor with a delicate after-taste. Well spiced, it stands up to pizza or livens any pasta dish.
Provided by LFay5880
Categories Sauces
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 84.4, Fat 3.6, SaturatedFat 0.5, Sodium 403.8, Carbohydrate 9.1, Fiber 1.6, Sugar 5, Protein 1.2
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