Recipe by Rita~
Relax and celebrate with this warming port-wine drink, made with baked spiced oranges.
Top Review by kiwidutch
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!
- 1 large orange
- 12 whole cloves
- 1 cinnamon stick
- 6 allspice berries, smashed or 1 teaspoon ground allspice
- 2 1⁄2 cups inexpensive port wine
- 1 tablespoon honey
- 2 dashes cognac (optional)
Directions See How It's Made
- 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.