|Cinnamon stick||2 Inch, broken|
|Dry white wine||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
Peel Oranges using knife.
Reserve peel from one orange for later user; discard remaining peels.
Remove most Of the white membrane from the reserved peel.
Cut peel into very thin strips.
Tie spices in a cheesecloth bag.
Drop peel and spices into boiling water.
Cook for about 5 minutes.
Drain, reserving peel and spice bag.
Carefully cut off all outside white membrane from all of the oranges.
In a saucepan combine the spice bag, wine, sugar, and vinegar.
Bring to a boil.
Stir till sugar dissolves.
Add oranges and peel.
Simmer, uncovered, about 15 minutes, turning oranges often.
With a slotted spoon transfer oranges and peel to serving bowls.
Top oranges with syrup.
Cool to room temperature.
Cover to preserve flavor and aroma.
Serving size: Complete recipe
Calories 1390 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.9%
Saturated Fat 0.22 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 43.9 mg1.8%
Total Carbohydrates 312 g104.2%
Dietary Fiber 30.5 g121.9%
Sugars 253.5 g
Protein 12 g23.8%
Vitamin A 59.2% Vitamin C 1177.3%
Calcium 60.6% Iron 16.5%
*Based on a 2000 Calorie diet