Best Oranges In Red Wine Naranjas Al Vino Tinto Recipes

ORANGES IN RED WINE - NARANJAS AL VINO TINTO

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 SIMMERED IN RED WINE

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.

CHORIZO AL VINO (CHORIZO IN RED WINE)

Steps:

• Heat half the olive oil in a large, nonstick skillet until very hot.
• Cut the chorizo inot 1/2 inch rounds.
• Add half the chorizo and fry on both sides for 1 minute each. Remove with a slotted spoon and keep hot.
• Add the remaining oil and remaining chorizo and cook as stated above.
• Add the wine and thyme to the pan and swirl to dissolve the sediment. NOTE: if using kielbasa, add 2 t of paprika to the pan as well. Cook gently to thicken and reduce the sauce.
• Pour the sauce over the hot chorizo, sprinkle with pepper and serve with chunks of torn bread for dipping.

FRESH ORANGES WITH SPICED RED WINE SYRUP

Steps:

• Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
• Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.

SPANISH TINTO DE VERANO

Steps:

• Fill 16 oz. glass about 1/3 of the way with wine.
• Mix in 1 tbsp sugar into wine.
• Add a few cubes ice.
• Top off with seltzer and mix. Taste.
• It will probably need more sugar, but i like to add it slowly. I've found there's a fine line between bitter and overly sweet when it comes to this drink. Add bit by bit, mixing and tasting as you go, until you have a refreshing summer drink.
• Garnish with an orange slice.
• Happy hunting!

ORANGES IN RED WINE

Steps:

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

CHULETAS AL VINO - PORK CHOPS IN WINE SAUCE

Steps:

• Coat chops with flour.
• Cook in hot oil over medium-high heat til browned.
• Remove chops and add broth, onion and garlic to skillet.
• Bring to a boil, then reduce heat and simmer 2 minutes.
• Add wine to skillet with tomato paste.
• Return chops to skillet.
• Sprinkle with pepper, cover and simmer 10 minutes or until chops are cooked through.
• Drizzle with lime juice and serve.