Oranges in Red Wine Sauce
Yield
1 batchPrep
20 minCook
5 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
red wine
dry |
*
|
| 1 | cup |
water
|
|
| ¾ | cup |
sugar
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 2 | wholes |
cloves
|
*
|
| 2 | slices |
lemon
|
*
|
| 6 | large |
oranges
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
red wine
dry |
*
|
| 237 | ml |
water
|
|
| 177 | ml |
sugar
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 2 | wholes |
cloves
|
*
|
| 2 | slices |
lemon
|
*
|
| 6 | large |
oranges
|
|
Directions
Combine and bring to a boil the wine, water, sugar, cinnamon, cloves and lemon slices.
Simmer for 3 minutes and keep hot.
Peel oranges and reserve skins.
Section oranges, discarding fibrous membranes, and drop sections into the hot syrup.
Pare away the white part of orange skin and cut rinds into very fine julienne strips.
Sprinkle the strips over the orange sections in red wine mixture and chill.
Serve in chilled crystal compote dishes.
