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Oranges in Red Wine

Greek.Cookery's picture
  Oranges 8
  Sugar 4 1⁄2 Ounce (125 Gram)
  Mavrodaphne/Ruby port 16 Fluid Ounce (450 Milliliter)
  Bay leaf 1
  Garlic 1 Clove (5 gm)

Remove the zest of 2 of the oranges with a zester; or pare finely with a potato peeler, then cut into thin julienne strips.
With a very sharp knife, cutoff the skin and outside membrane of all the oranges, so you have glistening orbs of golden pulp.
Do this over a bowl to catch escaping juice.
Choose a saucepan just large enough to hold 2 oranges at a time and put in the escaped juice and remaining ingredients.
Dissolve the sugar and simmer for 5 minutes.
Submerge 2 oranges at a time and cook just long enough to warm them through - about 3 minutes.
If they bob up, place a small weighted saucer over them.
Remove to a serving dish and continue with the next pair until finished.
Boil to reduce the syrup by half, drizzle over the oranges and chill.

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Oranges In Red Wine Recipe