This past Saturday we indulged in Chocolate Salted Caramel Cupcakes and warm mulled port made from our Niepoort Ruby Port, both of which were made especially for us by the lovely ladies from Butter & Scotch. We wrangled the mulled port recipe so you can make it at home anytime.

Porto Quente

• 2 oranges
• 1 grapefruit
• 1/4 cup brown sugar
• 1 star anise pod
• 1 cinnamon stick
• 4 whole cloves
• 1 whole mace (optional)
• 1 bottle ruby port
• Angostura bitters
• Regan’s orange bitters (optional)

Peel the rind from the oranges and grapefruit, and muddle them with the sugar in a large bowl. Allow this to sit for at least 30 minutes, to release the oils in the rinds. In a large pot, boil 2 cups of water. Add the rinds and sugar, then the whole spices. Juice the oranges and grapefruit and add the juice to the pot. Simmer over medium heat for 10 minutes. Remove the solids, turn the heat down to very low (or transfer to a crockpot), and add the bottle of port and 5 dashes of each type of bitters. Make sure the mixture stays hot, but not boiling, and serve.