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Author Notes: Some of you may remember that this recipe was selected by Melissa Clark and Leonard Lopate for one of their pre-Thanksgiving holiday shows on WNYC a few years ago. They interviewed me about it, asking first of course, "What's a Smoking Bishop?" A Bishop is a warm punch made with fruit and port (port being the drink associated with bishops). The reference to a "Smoking Bishop" comes from the very end of Charles Dickens's "A Christmas Carol." Now, getting back to the recipe itself: Like any chutney or similar condiment, this needs at least a few days to mellow before it’s at its best. Once it’s ready, however, you’ll be glad you waited. I hope you enjoy this. ;o) —AntoniaJames
Serves 4 - 6
- Grated zest and juice of 1 orange
- Grated zest and juice of 1 lemon
- ½ teaspoon grated nutmeg
- 1 teaspoon crushed anise seeds (I prefer ones from Spain.)
- 1/3 cup apple brandy
- ¼ teaspoon salt
- 3/4 cup red wine (I use a vin ordinaire from southern France.)
- 1/4 teaspoon cinnamon
- 8 dried black mission figs, chopped into 6 – 8 pieces each
- 2 tablespoons regular molasses
- 1/2 cup brown sugar
- 8 ounces organic cranberries
- 1 apple that's been peeled, cored and grated
- 2/3 cup apple cider, preferably unpasteurized
- ½ cup ruby port
- Combine in a heavy saucepan over medium heat all of the ingredients except the cranberries, apple, cider and port.
- Simmer for about 10 minutes over very low heat, stirring frequently.
- Add the cranberries and apple and simmer for another ten minutes, stirring occasionally. Add the port and cider and simmer for another two minutes.
- Cool and then put in a jar and refrigerate, covered, for at least a few days before serving. (Five or six, or more, is even better.)
- I hope you enjoy this. ;o)
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe