Oranges In Wine Sauce

Oxmoor House
8 servings


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8 oranges, peeled, sectioned, and seeded
1 cup Burgundy or other dry red wine
1 cup water
3/4 cup sugar
2 slices lemon, seeded
3 whole cloves
1/2 teaspoon ground cinnamon


Place orange sections in a medium mixing bowl; set aside.

Combine remaining ingredients in a small saucepan, stirring well. Bring to a boil; boil, stirring occasionally, until mixture is reduced by half. Remove and discard whole cloves. Pour hot sauce over reserved orange sections. Refrigerate until thoroughly chilled. Transfer to a serving bowl, and serve chilled.

Created date

February 2010