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.
VERIFIED BY Taste of Home Test Kitchen
- 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 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