Oranges in Red Wine Sauce

This is old-school European elegance on a plate. Fresh orange sections steep in a warm red wine syrup spiced with a cinnamon stick, whole cloves, and lemon slices, then chill until the flavors meld into something far greater than fruit salad.

The technique of dropping the orange sections into hot syrup is deliberate. They absorb the wine and spice without cooking, keeping their bright, juicy texture while taking on that gorgeous ruby tint from the red wine.

Fine julienne strips of orange zest scattered over the top add a bitter, aromatic contrast to the sweet syrup. Pare away the white pith first so only the colorful outer rind goes in. Those thin strips soften in the chilled syrup and look beautiful in the bowl.

Chef Tips

• Section the oranges carefully, removing all fibrous membranes. Clean segments make this dish feel refined. Ragged pieces with white pith make it feel rushed
• Use a dry red wine with good fruit flavor. A Merlot or Pinot Noir works well. Avoid anything too tannic or the syrup will taste bitter
• Chill for at least 2 hours, ideally longer. The oranges deepen in color and flavor the longer they sit in the syrup
• Serve in glass or crystal dishes so the deep red color of the sauce shows through

Variations

• Blood oranges: Use blood oranges when in season for an even more dramatic crimson presentation
• Port wine version: Replace dry red wine with ruby port for a richer, sweeter, more concentrated syrup
• Add vanilla: Split a vanilla bean into the syrup while simmering for a warm, floral undertone