Spanish Oranges In Wine Recipes

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 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.

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.