Mulled Port Lemon Food

MULLED PORT WITH BAY AND ROSEMARY

Steps:

• Combine all the ingredients, except the rosemary, and gently heat (making sure it doesn't boil) for 30 minutes. Strain and serve in small heatproof tumblers garnished with a sprig of rosemary.

MULLED PORT & LEMON

Steps:

• Using a peeler, pare thin strips of zest from the orange and lemon. Squeeze the juice. Put the zests and juice into a large saucepan, then add the Port and remaining ingredients. Simmer very gently for 20 mins, then leave to cool completely. Can be made up to 1 week ahead and chilled. To serve, 'frost' the glasses if desired (see 'Tip', below left), put ice and slices of orange and lemon in each glass, then carefully pour in equal quantities of the Port and lemonade.

HOT MULLED WINE

Steps:

• Stir water and sugar together in a saucepan until sugar dissolves. Add lemon, cloves, and cinnamon stick; bring mixture to a boil and cook until flavors combine, about 10 minutes. Strain and return water mixture to the saucepan; discard lemon, cloves, and cinnamon stick.
• Stir claret wine into water mixture; heat until hot but not boiling, 5 to 10 minutes. Serve flecked with nutmeg.

MULLED WINE

Steps:

• In a large saucepan, combine the first 6 ingredients. Place remaining spices on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Place in pan., Bring to a boil, stirring occasionally. Reduce heat; simmer gently, covered, 20 minutes. Transfer to a covered container; cool slightly. Refrigerate, covered, overnight., Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. Serve warm. Garnish as desired.

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.

MULLED WINE

Steps:

• Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.