Orange Infused White Wine Food

GLUEHWEIN

Steps:

• In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
• Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
• Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break.)

ORANGE INFUSED WHITE WINE

Steps:

• Open the wine. Pour out 1/2 cup to enjoy while you carry on with the recipe. (This is not greed; a bit has to come out or the bottle with overflow when you add the other ingredients.).
• Shave the zest from the orange with a vegetable peeler. Remove every trace of bitter white pith from the back with a sharp knife. Poke the orange zest into the bottle of wine.
• Funnel in the sugar. Drop in the coriander seeds, if using.
• Recork the bottle. Turn it upside down and right side up a few times until the sugar has dissolved.
• Refrigerate for 1 week, giving the wine a shake once a day.
• Strain the wine into a carafe and serve well-chilled as an aperitif.

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.