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Spanish Oranges in Wine

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“Especially pretty if you use two or three colors of oranges, e.g., navel, blood orange, yellow. Prep time does not include chilling. I haven't made this yet...posting for ZWT3. I will update when I have made it.”

Ingredients Nutrition


  1. Peel 4 of the oranges, removing skin and all pith; cut into thin round slices. Remove seeds.
  2. Squeeze one of the oranges, reserving both juice and zest/thin peel.
  3. 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.
  4. 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.
  5. Place the orange slices in a serving dish and pour the liquid over the oranges - refrigerate before serving.
  6. Garnish with whipped cream sprinked with a bit of cinnamon.

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