Spiced Port Punch Recipes

SPICED PORT PUNCH

Steps:

• To a large punch bowl, add all the ingredients, plus reserved clementine peels. Stir gently, then add a large block of ice.
• For each serving, add as much seltzer as you like (it's strong) and a little grated nutmeg.

HOT SPICED PUNCH

Steps:

• Place the cinnamon sticks, cloves, allspice and lemon peel in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag., In a large kettle, combine the grape juice, pineapple juice, lemonade concentrate and sugar; add the spice bag. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until punch reaches desired temperature. Discard spice bag. Serve hot with additional cinnamon sticks if desired.

SPICED RUM PUNCH

Steps:

• In a small pot, bring water, sugar, and 6 cinnamon sticks to a boil. Reduce to a simmer and cook 8 minutes. Let cool to room temperature; discard cinnamon. (Refrigerate in airtight container, up to 1 month.) In a punch bowl, stir together cinnamon syrup, pineapple juice, rum, and lime juice. To serve, add ice and cinnamon sticks.

SPICED CIDER PUNCH

Steps:

• Place sugar, spices and 1 cup cider in a saucepan; cook and stir over medium heat until sugar is dissolved. Remove from heat; stir in juice concentrate until melted., Transfer to a large pitcher. Stir in remaining cider. Refrigerate, covered, until cold., To serve, pour cider mixture into a punch bowl. Stir in ginger ale. If desired, garnish with orange slices.

OLD-FASHIONED SWEDISH GLOGG

Steps:

• Heat the port wine over medium heat until just below the simmer point in a large stockpot with a lid. Add bourbon and rum, and bring back to just below simmering. Save the bottles and their caps for storing leftover glogg.
• While the wine and liquors are heating, place the cardamom, cinnamon stick, cloves, and orange peel onto the center of the square of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure.
• When mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour the sugar into the flames, and let the mixture burn for 1 minute. Put the lid on the stockpot to extinguish the flames, and turn off the heat. Let the mixture cool, covered, for about 10 minutes; add the cheesecloth bundle of spices and the raisins and almonds to the warm wine mixture and let it cool to room temperature, about 1 hour.
• Strain the cooled glogg and reserve the raisins and almonds.
• To store, pour strained glogg into the bottles, recap, and keep upright in a cool dark place for up to 1 year. Refrigerate the steeped raisins and almonds in a covered bowl or jar for up to 1 year.
• To serve, pour glogg into a saucepan and warm over low-medium heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glogg into a small coffee cup or small Swedish-style glogg mug, and garnish each serving with a few reserved raisins and almonds.

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.