FRESH ORANGES WITH SPICED RED WINE SYRUP
Categories Condiment/Spread Sauce Citrus Dessert Side Christmas Cocktail Party Quick & Easy Orange Red Wine Winter Healthy Vegan Bon Appétit Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
- Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.
CLASSIC SPANISH SANGRIA
This is an authentic version of the popular wine drink. You can add any fruit that you want, but I find that apples and pears absorb all the rum. This one is not diluted with carbonated beverages. I have much success with red Burgundy wine and white rum, though spiced rum is nice too.
Provided by Lisa
Categories World Cuisine Recipes European Spanish
Time 2h10m
Yield 6
Number Of Ingredients 7
Steps:
- Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
- When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 24.2 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 20.9 g
SPANISH ORANGES IN WINE
Especially pretty if you use two or three colors of oranges, e.g., navel, blood orange, yellow. Prep time does not include chilling. I haven't made this yet...posting for ZWT3. I will update when I have made it.
Provided by BarbryT
Categories Oranges
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Peel 4 of the oranges, removing skin and all pith; cut into thin round slices. Remove seeds.
- Squeeze one of the oranges, reserving both juice and zest/thin peel.
- Place the peel and juice from the orange, the cloves, the cinnamon stick and the sugar in a pan and heat slowly for 15 to 20 minutes.
- After the flavorings have infused into the juice and reduced somewhat, remove the orange peel, cloves and cinnamon stick from the liquid and add the wine - continue heating for a few minutes.
- Place the orange slices in a serving dish and pour the liquid over the oranges - refrigerate before serving.
- Garnish with whipped cream sprinked with a bit of cinnamon.
Nutrition Facts : Calories 114.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 7.6, Sodium 14, Carbohydrate 18.9, Fiber 2.6, Sugar 15.3, Protein 1.4
ORANGES SIMMERED IN RED WINE
Steps:
- Cut a slice off the top and bottom of each orange to expose the flesh. Cutting from top to bottom, following the contours of the orange, completely remove the peel and white pith. Discard the peel and set the oranges aside. In a saucepan, combine all of the remaining ingredients except the mint leaves. Heat to a simmer. Add the whole peeled oranges and simmer, uncovered, 10 minutes, turning the oranges every 2 minutes. Remove from the heat and set aside to cool to room temperature in the liquid, turning occasionally. Chill. To serve, cut each orange crosswise into 1/2-inch-thick slices. Spread the slices, overlapping them, on small serving plates. (The outsides of the oranges will be redder than the insides.) Drizzle a little liquid over each plate and sprinkle with mint.
SPANISH CHICKEN WITH ORANGES & OLIVES
This is a great weeknight dish I adapted from a Bon Apetit magazine recipe. Very nice in spring before the good local produce appears at the market.
Provided by TinyBubbles
Categories Chicken
Time 50m
Yield 8 pieces chicken, 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F Heat oil in a large oven-proof skillet over high heat.
- Sprinkle chicken pieces with salt and pepper and brown in oil until skin is crisp, about 6 minutes per side.
- Transfer chicken to a plate and reduce heat to medium. Drain all but 2 Tbsp drippings from skillet.
- Add shallots and cook, stirring, until beginning to brown. Add garlic and stir for 30 seconds.
- Add sherry, boil until reduced by half. Then add chicken broth, orange juice and grated rind. Boil one more minute.
- Return chicken pieces to pan, skin side up. Arrange orange wedges and olives around chicken, and place some shallots atop the ckicken.
- Bake uncovered for about 20 minutes, until done through.
- Place chicken on a platter. Bring juices to a boil on the stove and stir in the honey, to thicken, about 5 minutes.
- Pour the sauce, oranges, olives, and shallots over the chicken and serve.
- Great with rice or cous-cous and lightly sauteed greens.
Nutrition Facts : Calories 956.4, Fat 62.8, SaturatedFat 16.5, Cholesterol 243.8, Sodium 688, Carbohydrate 24.9, Fiber 2.2, Sugar 13.8, Protein 60.6
VIN D'ORANGE (ORANGE WINE)
Provided by Susan Herrmann Loomis
Yield Makes about 2-1/2 quarts vin d'orange
Number Of Ingredients 6
Steps:
- 1. Place the orange skins, wine, vodka, coffee beans and the vanilla beans in a non-reactive bowl. Add half the sugar and stir.
- 2. Place the remaining half of the sugar in a small, heavy-bottomed saucepan over medium heat and let it caramelize to a deep golden, rotating the pan from time to time to make sure all of the sugar caramelizes evenly. Remove the pan from the heat and pour the caramel into the bowl holding the oranges and the liquid, being careful to pour slowly so that the caramel doesn't get on your skin. The caramelized sugar will immediately turn hard, but don't be concerned. It will eventually melt into the liquid.
- 3. Cover the bowl and let sit for six days, stirring several times a day.
- 4. Strain the wine through three thicknesses of cheesecloth and decant into bottles. Cork the bottles and let them sit for at least 1 month and up to 1 year before opening.
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