Portokalia Se Mavrothaphne - Oranges in Red Wine
Yield
6 servingsPrep
15 minCook
10 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
oranges
|
*
|
| ½ | cup |
sugar
|
|
| 2 | cups |
port wine
ruby, or mavrodaphne |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
cloves, ground
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
oranges
|
*
|
| 118 | ml |
sugar
|
|
| 473 | ml |
port wine
ruby, or mavrodaphne |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | each |
cloves, ground
|
*
|
Directions
Remove the zest of 2 of the oranges with a zester; or pare finely with a vegetable peeler, then cut into thin julienne strips.
With a very sharp knife, cut off 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.
