Bisschopswijn

Ingredients

Wine

• 1 bottlefruity red wine, about 750 ml

Aromatics

• 1orange, sliced
• 1lemon, sliced
• 8whole cloves
• 2cinnamon sticks
• 4star anise
• 6cardamom pods, crushed
• a small piece of fresh ginger, sliced

To sweeten

• 80 gsugar, or to taste
• or 3 tablespoons honey

Sometimes added

• a splash of orange liqueur
• a few raisins
• speculaas spice

Directions

1. Use a fruity medium-bodied red wine. It should be drinkable on its own. Keep it well below a simmer throughout. Preparing the aromatics takes a few minutes.
2. Wash the orange and lemon thoroughly. Slice them into thick round slices. That keeps them from floating loose in the pan. Crush the cardamom pods with a knife. Put the sugar in a pan with a splash of water. Add all the spices and the citrus.
3. Warm it gently for five minutes. Pour the wine into a heavy pan. Add the citrus, spices and sugar. Set the pan over a very low heat. Warm it slowly for at least twenty minutes. Watch it and do not let it bubble. Steam rising is fine, but bubbles are not.
4. Stir it occasionally to dissolve the sugar. Half an hour is better than ten minutes. Taste it after twenty minutes. Adjust the sugar to your own preference. It should taste of wine and spice rather than syrup.
5. Add a splash of orange liqueur if you like. Add that off the heat to keep its flavour. Pour it through a sieve into a warmed jug.
6. Discard the spent spices and citrus. Clove in particular turns harsh if left too long. Warm the mugs with hot water first. Cold mugs cool the wine immediately. Add a fresh slice of orange to each mug.
7. Serve pepernoten or speculaas alongside. Keeping it warm is straightforward. Hold it on the lowest possible heat. A slow cooker set to warm works very well.

Technique

• Sinterklaas is celebrated in the Netherlands on the fifth and sixth of December and is distinct from Christmas.
• Bisschopswijn is named for Saint Nicholas in his role as a bishop and is drunk through that season.

Substitutions

• A non-alcoholic version can be made with red grape juice and the same spices.
• Honey in place of sugar gives a rounder sweetness.

Variations

• Some households add a splash of rum or brandy.
• A white wine version is made in some families.
• Gluhwein in Germany and glogg in Scandinavia are close relatives.

History

A Dutch December drink named for Saint Nicholas the bishop, poured through the Sinterklaas season.

Frequently asked questions

What is Bisschopswijn?

Bisschopswijn is a cocktail from Netherlands: red wine mulled with orange, cloves and cinnamon at Sinterklaas. A Dutch December drink named for Saint Nicholas the bishop, poured through the Sinterklaas season.

How long does Bisschopswijn take to make?

Bisschopswijn takes 10 minutes of preparation and 30 minutes of cooking. The recipe makes serves 6. It is rated easy to make.

What can I substitute in Bisschopswijn?

Yes, within limits. A non-alcoholic version can be made with red grape juice and the same spices. Honey in place of sugar gives a rounder sweetness.

What is the most important thing to get right in Bisschopswijn?

Warm it gently for five minutes. Pour the wine into a heavy pan. Add the citrus, spices and sugar. Set the pan over a very low heat. Warm it slowly for at least twenty minutes. Watch it and do not let it bubble. Steam rising is fine, but bubbles are not.