Oranges in Red Wine
|Sugar||4 1⁄2 Ounce (125 Gram)|
|Mavrodaphne/Ruby port||16 Fluid Ounce (450 Milliliter)|
|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.
Serving size: Complete recipe
Calories 1416 Calories from Fat 30
% Daily Value*
Total Fat 4 g5.4%
Saturated Fat 0.6 g3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 10.5 mg0.4%
Total Carbohydrates 362 g120.8%
Dietary Fiber 35.1 g140.6%
Sugars 317 g
Protein 13 g25.4%
Vitamin A 64.7% Vitamin C 1042.5%
Calcium 61.3% Iron 18.8%
*Based on a 2000 Calorie diet