Best Fresh Oranges With Spiced Red Wine Syrup Recipes

Oranges in Red Wine - Naranjas Al Vino Tinto image

Provided by Rinshinomori

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups red wine
1 lemon zest (removed with peeler)
1 orange zest (removed with peeler)
2 cloves
1 teaspoon juniper berries
1 cinnamon stick
3/4 cup sugar
3 star anise pods
4 oranges (preferably valencia)
1 lemon
6 mint leaves, small

Steps:

In a medium saucepan, combine all the syrup ingredients and bring to a boil.
Reduce heat to low and simmer until mixture is reduced by one third, about 25 minutes.
Strain the mixture and refrigerate until cooled. Check the syrup's consistency. It should be like honey. If too thin, return it to pan and reduce for a few more minutes. If too thick, add a little water. Set aside.
Slice off the tops and bottoms of the oranges. Then remove all the peel and pith around the oranges.
Slice along the sides of each segment and pull out the segments.
Repeat with lemons.
Spoon the syrup onto a plate and arrange the orange and lemon segments over it. Sprinkle mint leaves on top.

Oranges and Figs in Spiced Red Wine image

Provided by Food Network

Categories dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

2 cups red wine
1 cup sugar
Tied in cheesecloth: 1 inch piece of cinnamon stick; 4 star anise, 4 cardamom pods and 2 whole cloves
6 large navel oranges, peeled, pith removed and cut in half lengthwise
12 dried figs, halved
1/3 cup walnuts or pistachios, chopped

Steps:

Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup.
Remove them to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish.

Oranges in Red Wine image

Provided by Gina Marie Miraglia Eriquez

Yield Makes 12 servings

Number Of Ingredients 2

6 large navel oranges, peeled and coarsely chopped, discarding tough membranes
1 (750-ml) bottle Chianti or other Italian red wine

Steps:

Divide oranges among 12 (5-to 8-ounces) juice glasses and top with wine. Let stand 5 minutes.

Oranges Simmered in Red Wine image

Provided by Food Network

Categories dessert

Time 45m

Number Of Ingredients 10

4 seedless oranges
1 bottle (750 ml) light-bodied red wine (recommended: Beaujolais or a young Chianti)
2 cups brewed cinnamon or other spiced tea
2 cinnamon sticks
4 whole cloves
2 star anise pods
6 black peppercorns
1/4 cup honey
1/4 cup light brown sugar, packed
4 fresh mint leaves, julienned

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.