Traditionally A Christmas version of mulled wine made with port. It became associated with Christmas thanks to Ebineezer Scrooge.
- 12 whole kumquats
- whole cloves as needed
- 10 all-spice berries
- 2 tablespoon dark brown sugar
- 1 cup brandy or cognac
- 1 (750 ml) ruby port
preheat oven to 350 degrees F. Stick 4 or 5 whole cloves into each of the kumquats. You may need to pierce the flesh with the point of a small knife to assist with this. Choose an attractive pattern for the cloves as the clove studded fruit will be used to garnish the punch bowl. Wrap the kumquats in in foil and place them in the oven to bake 12 to 15 minutes. Until softened but still bright orange in color. In a large non-reactive pot combine the port, 30 whole cloves, 10 all spice berries and the brown sugar. Bring the mixture to a boil, then lower heat to a very low simmer. Let the mixture simmer, undisturbed for one hour. When ready to serve strain the liquid into a heat proof serving bowl, add the baked kumquats and all their juices and the brandy. Ladle into mugs are chalices and serve warm.