Oven-drying orange slices gives them a longer shelf life, which is ideal for gift-giving. For a sweet homespun touch, hand-write the recipe on an old-fashioned recipe card.
1 large orange, cut crosswise into 1/8-inch-thick slices
10 black peppercorns
5 whole cloves
4 cardamom pods, lightly crushed
3 whole allspice
2 (3-inch) cinnamon sticks
1/2 vanilla bean, split lengthwise
1/3 cup sugar
1/3 cup orange juice
2 (750-milliliter) bottles zinfandel or other fruity dry red wine
How to Make It
Preheat oven to 200°.
Arrange orange slices on a wire rack coated with cooking spray; place rack on a baking sheet. Bake at 200° for 3 hours or until dried.
Combine peppercorns and next 5 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
Combine orange slices, spice sachet, sugar, orange juice, and wine in a medium saucepan over medium heat. Heat just to a simmer (do not boil). Reduce heat to low, and simmer 30 minutes. Discard sachet.
Delicious- I made this with a Bota Box Nighthawk Black blend for a Christmas party. I did increase the spices by about 1/2 (but kept the OJ and sugar ratio as listed). Also, don't try to up the heat for your orange slices to dry faster- they'll burn! :(
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