Spiced Orange Wine Food

SPICED ORANGE WINE

Steps:

• Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
• Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife. Reserve oranges for another use and divide zest between empty wine bottles.
• Fill bottles with orange wine and cool, uncorked, 1 hour.
• Cork bottles, then chill at least 4 hours.

HOT SPICED WINE

Steps:

• Heat all ingredients except wine, orange slices and additional cloves to boiling in Dutch oven, stirring occasionally; reduce heat. Simmer uncovered 15 minutes.
• Remove orange peel and spices. Stir in wine. Heat just until hot (do not boil). Serve hot in mugs or heatproof glasses. Garnish each serving with orange slice studded with additional whole cloves.

HOT SPICED CHRISTMAS WINE

Steps:

• Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.
• Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar.
• Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.

ORANGES SIMMERED IN RED WINE

Steps:

• Cut a slice off the top and bottom of each orange to expose the flesh. Cutting from top to bottom, following the contours of the orange, completely remove the peel and white pith. Discard the peel and set the oranges aside. In a saucepan, combine all of the remaining ingredients except the mint leaves. Heat to a simmer. Add the whole peeled oranges and simmer, uncovered, 10 minutes, turning the oranges every 2 minutes. Remove from the heat and set aside to cool to room temperature in the liquid, turning occasionally. Chill. To serve, cut each orange crosswise into 1/2-inch-thick slices. Spread the slices, overlapping them, on small serving plates. (The outsides of the oranges will be redder than the insides.) Drizzle a little liquid over each plate and sprinkle with mint.

SPICED ORANGE WINE

Steps:

• Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
• Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife.
• Reserve oranges for another use and divide zest between empty wine bottles.
• Fill bottles with orange wine and cool, leave uncorked for1 hour.
• Cork bottles, then chill at least 5 hours.
• Cooks' note:.
• Orange wine can be chilled up to 1 week.

ORANGES AND FIGS IN SPICED RED WINE

Steps:

• Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup.
• Remove them to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish.

ALPINE HOT SPICED WINE

Steps:

• In a saucepan, combine 1 bottle full-bodied red wine, 3 tbsp.
• honey, 2 cinnamon sticks, 2 tbsp.
• cardamom seeds, 1 tbsp.
• black peppercorns, 1 sliced orange, 1 sliced lemon and 1/2 cup sugar.
• Simmer 15 minutes.
• Pour into a mug garnished with a cinnamon stick.

SPICED ORANGE APERITIF

Steps:

• Combine syrup, vodka, and orange and lemon juices. Pour over crushed ice, and serve with an orange slice.

FRESH ORANGES WITH SPICED RED WINE SYRUP

Steps:

• Bring wine, 1 cup sugar, and cinnamon to boil in large saucepan, stirring until sugar dissolves. Boil until reduced to 1 cup, about 18 minutes. Cool syrup completely. Cover and chill until cold. (Can be made 1 day ahead. Keep chilled.)
• Finely grate peel from 2 oranges. Mix peel and 1 tablespoon sugar in small bowl. Using small sharp knife, cut off peel and white pith from all oranges. Working over large bowl, cut between membranes to release segments. (Can be made 1 day ahead. Cover orange segments and sugared peel separately and chill.) Divide oranges and juice among 8 bowls. Drizzle syrup over and sprinkle with sugared orange peel.

SPICED WINE

Steps:

• Put the sugar, the orange zest, juice and chunks, cinnamon and nutmeg in a pan with 300ml/1⁄2pt water and bring to the boil. Simmer for 10 mins to infuse the spices, then add the wine and apple slices and bring to a simmer. Serve in heatproof glasses.