Best Oranges Simmered In Red Wine Recipes

SPICED BOURBON WITH RED WINE

Steps:

• Make the spiced syrup: Combine the sugar, 1/2 cup water, the allspice, star anise and ginger in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Remove from the heat and let cool completely. Strain into a liquid measuring cup.
• Make the cocktails: Combine the bourbon, apple cider, orange juice, lemon juice, 1 ounce of the spiced syrup (reserve the rest for more cocktails) and the orange bitters in a cocktail shaker. Fill with ice and shake vigorously until chilled, about 30 seconds. Strain into 2 ice-filled rocks glasses and top with the red wine. Garnish with cinnamon sticks.

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.

ORANGES AND FIGS IN SPICED RED WINE

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.

FRUIT COMPOTE IN RED WINE

Steps:

• Place the orange peel and honey in a heavy sauce pan, simmer slowly about 10 minutes, until the peel begins to look translucent.
• Add remaining ingredients and simmer about 40 minutes, until the fruit is tender. If too much of the liquid evaporates during cooking, add a little additional orange juice or some water.
• Cool to room temperature, remove cinnamon sticks, then chill before serving. Spoon into individual goblets or bowls.

RED CABBAGE WITH RED WINE

Steps:

• Add the raisins to the wine and let soak until raisins have plumped, about 15 minutes. Set aside.
• Heat the oil in a large saucepan, add the pine nuts and saute until golden, 3 to 5 minutes. Add the cabbage and saute briefly while tossing, about 1 minute. Add the reserved red wine and raisins, and season with salt.
• Reduce the heat to very low, cover the pan tightly and simmer for 30 to 40 minutes.

ORANGES IN RED WINE

Steps:

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

CIPOLLINI ONIONS BRAISED IN RED WINE

Steps:

• In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

MULLED WINE

Steps:

• Toss 4 wide strips orange zest with 1/2 cup sugar; set aside 1 hour. Simmer 1 bottle kosher red wine, 1/2 teaspoon each whole cloves and peppercorns, 3 star anise pods, 1 cinnamon stick, 1 bay leaf, and the sugar mixture to taste over medium heat, 15 minutes. Ladle into glasses, leaving the spices and zest in the pan. Garnish with cinnamon sticks.

CHERRIES SIMMERED IN RED WINE

Steps:

• Stir wine and sugar in heavy large saucepan over medium heat until sugar dissolves. Add cherries. Bring to boil. Remove from heat; let stand 5 minutes. Using slotted spoon, transfer cherries to medium bowl.
• Boil cooking liquid until reduced to 2 cups, about 25 minutes. Mix in orange peel, almond extract and nutmeg. Cool. Pour syrup over cherries; toss. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.) Spoon cherry mixture into bowls and serve.

RED WINE AND ORANGE SANGRIA

Steps:

• Stir orange juice and sugar together in a pitcher until sugar dissolves. Add wine, oranges, plums, strawberries, and brandy.
• Cover and chill until ready to serve, 1 to 24 hours.
• Gently stir in club soda before serving over ice. Garnish with fresh mint sprigs.