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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.

Recipe Summary

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Nutrition Rank

Nutrition Facts

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

Oranges In Red Wine Recipe