This refreshing fruit cup from Sue Ross of Casa Grande, Arizona makes a delightfully different dessert. The orange sections, spiced with cloves and cinnamon, can be prepared ahead of time and kept in the fridge until serving.
- 1/4 cup dry red wine or grape juice
- 3 tablespoons water
- 2 tablespoons honey
- 1 lemon slice
- 1 small cinnamon stick (1 inch)
- 1 whole clove
- 2 medium oranges, peeled and sectioned
- Fresh mint, optional
- In a large saucepan, combine the first six ingredients. Cook over medium heat until slightly thickened, about 15 minutes. Add oranges; simmer for 1 minute. Pour into a bowl; refrigerate. Discard lemon, cinnamon and clove before serving. Garnish with mint if desired. Yield: 2 servings.
Originally published as Spiced Oranges in Quick Cooking November/December 1998, p44
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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