Portokalia Se Mavrothaphne - Oranges in Red Wine

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.