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.
- 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.