RECIPE: THE SMOKING BISHOP
“Smoking Bishop!?” I hear you say. No, it’s not the latest reform from the Church of England but instead a drink popularised by Dickens’ ‘A Christmas Carol’ and first mentioned in English literature via Jonathan Swift’s verse ‘Oranges’ from the late 1600s.
And there, the foundations (as we know it in this Fair Isle) of mulled wine were laid – and a particularly potent variant at that. The name is said to be taken from the resemblance of a steaming goblet of wine and a robed bishop, um, smoking.
Of course, mulled wine is not indigenous to Britain. In fact, if you were to scour the globe for something similar, you would undoubtedly find at least one version of said drink from most regions, let alone countries. Glühwein is popular amongst German-speaking countries, Nordics may be familiar with Gløgg, and Brazilians may be partial to a glass of vinho quente, so it can be said that as human beings, we appreciate the combined taste of warm red wine, spices and citrus fruit.
One of the most satisfying things about this recipe is that it fills your home with scents and aromas synonymous with the festive season, so get ready for a truly sumptuous bouquet of cinnamon, cloves and oranges.
Spin some of your favourite Christmas tunes, put your finest Christmas jumper on, get this Smoking Bishop mulling, and you’ll feel like it’s Christmas in a minute.
So here’s to the global appreciation of spiced wine in the winter months! Ideal for warming one’s cockles as the cold nights draw in, here’s a mulling recipe from us to you. Merry Christmas, one and all!
“We will discuss your affairs this very afternoon over a bowl of Smoking Bishop Bob.”
SMOKING BISHOP INGREDIENTS
- 4 Large Oranges
- 3 Lemons
- Brown (Demerara sugar) – 2 tbsp (sweeten to taste)
- Star of Anise
- Cloves
- Cinnamon Sticks
- 1 Bottle of red wine
- 35 cl of Armagnac or Cognac
- 1 Cup of orange juice
THE NIGHT BEFORE
- Roast oranges and lemons in a shallow baking tray at 120°C for 1 ½ hours or until golden brown.
- Place oranges and lemons into a bowl and pour any leaked juices from the fruit into the bowl as well.
- Liberally prick fruit with cloves.
- Add sugar and 2 stars of anise.
- Pour wine over fruit.
- Cover with cling film and leave in a warm place for 12–24 hours.
THE DAY AFTER THE NIGHT BEFORE
- Remove oranges and lemons and cut in half
- With the back of a spoon or your hand, press as much juice out of the fruit as possible into the wine
- Sieve mixture (to get rid of any unwanted pulp/cloves) into a saucepan and add your cinnamon sticks
- Add juice and sugar to taste
- Bring to high simmer for five minutes
- Add Armagnac and simmer on a low heat for 20 minutes (we don’t want it to lose its potency)
- Serve with an orange/lemon wedge and cinnamon stick
ENJOY
P.S This is a really tasty recipe, some say moreish… please, please, please drink responsibly.
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