This recipe was first published as part of our feature on the Smoking Bishop.
6 Seville (bitter) oranges
115g Demerara sugar, or brown sugar for a richer take
750ml Red wine
750ml Ruby port
Cloves, for the oranges
Spices of your choice (try cinnamon, ginger, nutmeg and/or allspice)
Preheat oven to 175C. Stick the oranges with cloves and roast whole for about 60 to 90 minutes, or until the skins are lightly browned. Combine the remaining ingredients and simmer (not boil) over low heat, then squeeze the roasted oranges into the hot liquid. Strain and serve in a large punch bowl; spoon into glasses with cinnamon sticks.