While George Saintsbury deemed it a “capital crime” to mull good Burgundy in his 1920 Notes on a Cellar-Book, the Pope nevertheless found popularity in Europe in the 18th and 19th centuries. This version is adapted from William Terrington’s 1869 recipe.
Adapted from Cooling Cups and Dainty Drinks by William Terrington
- 2 oranges, preferably Seville
- 20 cloves
- 1/2 cup brown sugar
- 3 cups dry red wine
- 1/2 cup water
- 8 ounces brandy or rum (optional)
- Preheat oven to 350 degrees.
- Wash and dry the oranges. Pierce and stud each orange with 10 cloves.
- Place the oranges in a baking dish and roast until lightly browned all over, 60 to 90 minutes. Remove the oranges from the oven and set aside to cool.
- Cut each orange into quarters and place them in a large saucepan with wine, water and sugar.
- Simmer the mixture over low heat for 15 to 20 minutes.
- To assemble: Pour an ounce of brandy or rum into each mug if desired.
- Top with the wine mixture.
This drink can be served hot or over ice.