The Oxford Bishop: 19th Century Spiced Mulled Port Wine

Recipe by French Tart
READY IN: 35mins




  • 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.