Best Spanish Oranges In Wine Recipes

TINTO DE VERANO RECIPE

Steps:

• Uncork the wine and pour it into a large pitcher.
• Add the soda and stir slightly.
• Add the lemon and orange slices, as well as the vermouth if using. Stir just to combine.
• Serve over ice.

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 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.

SPANISH ORANGES IN WINE

Steps:

• Peel 4 of the oranges, removing skin and all pith; cut into thin round slices. Remove seeds.
• Squeeze one of the oranges, reserving both juice and zest/thin peel.
• Place the peel and juice from the orange, the cloves, the cinnamon stick and the sugar in a pan and heat slowly for 15 to 20 minutes.
• After the flavorings have infused into the juice and reduced somewhat, remove the orange peel, cloves and cinnamon stick from the liquid and add the wine - continue heating for a few minutes.
• Place the orange slices in a serving dish and pour the liquid over the oranges - refrigerate before serving.
• Garnish with whipped cream sprinked with a bit of cinnamon.

CLASSIC SANGRIA

Steps:

• In a pitcher or large bowl, combine orange, lime, apple, grapes, brandy, and red wine. Stir to combine and refrigerate 1 hour (or overnight). To serve, add soda and ice.

CLASSIC SPANISH SANGRIA

Steps:

• Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
• When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

SANGRIA BY THE PROS

Steps:

• Slice the orange, lemon, and lime into thin rounds. Place the citrus in a pitcher with the apples, cherries, and pineapple. Pour in the brandy and refrigerate for 2 hours of more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
• Gently crush the fruits with a spoon, then stir in the red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.