Red wine punch
- Cut one of the oranges in half and juice. Wash the other orange under hot water, pat dry and cut into slices 1 cm thick. Put the orange juice, orange slices, red wine, cloves and cinnamon stick into the blender jug and, with the measuring beaker in place, heat for 30 minutes/90 °C/speed setting 1. Then decant the punch into a large bowl.
- Place tongs on the bowl, place the sugar loaf on top, and pour plenty of rum over it until the sugar loaf is saturated. Light the sugar loaf and pour the punch into glasses as soon as the sugar loaf has dissolved.
If you don’t have tongs, simply place 2 knives a little apart on the edge of the bowl and place the sugar loaf on top.
This punch can be flavoured with traditional Christmas spices such as star anise and cardamom.
The best type of rum to use is one containing at least 54% alcohol. If the sugar loaf extinguishes, you can simply pour more rum onto it. When doing this, never pour the rum directly out of the bottle, rather pour it into a ladle first.
If you can’t get your hands on a sugarloaf, put 250 g sugar cubes in a metal sieve. The sieve holding the sugar should not hang in the punch itself, but slightly above it.
Bon appétit with Monsieur Cuisine