Bishop (port only)
This uses only a bottle of port, and is a simple and relatively quick way to make it.
Yield: 6 servings
Prep time: 5 min
Cook time: 70-100 min
1 c. water
2 T. sugar (brown or white)
1/2 t. ground cinnamon
1/2 t. ground mace or nutmeg
1/2 t. ground allspice
1 t. ground ginger
1 bottle (750 ml) ruby port
Wash the oranges, and stud them with cloves. Put them on a baking dish and bake at 350F for 60-90 min, until the skin is lightly toasted (it will lose its bright color). Remove from oven and allow to cool.
Meanwhile, combine the water, sugar and spices in a large pan and bring to a boil, stirring. Boil lightly until the liquid is reduced to about 1/2 c.
Remove from heat and add the juice of one of the oranges. Strain out the spices and store the liquid until nearly time to serve (if not immediately).
When it’s time to serve it, slice the remaining orange into wedges and add it to the sugar & spice mixture, along with the port. Stir well and gently heat just to a simmer. Remove from heat and serve.
White and brown sugars will naturally give different flavors. Both are quite nice. Likewise mace and nutmeg, which after all are merely different parts of the same fruit.
Be sure not to let it boil once the port has been added.