Oranges Simmered In Red Wine Recipes

Steps:

• Divide oranges among 12 (5-to 8-ounces) juice glasses and top with wine. Let stand 5 minutes.

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.

Steps:

• Place the sliced onions in the bottom of a roasting pan. Place the meat, fat side up on top of the onions in the pan.
• Mix the sauce in a bowl by combining the orange juice, tomato juice, red wine and sugar; pour over the meat.
• Add the salt, pepper and garlic to taste.
• Bake, covered, at 325 degrees F. for 2 1/2 hours. Meat can be turned once if you like. Raise heat to 350 degrees F. and uncover the meat. Continue baking for another hour or until thoroughly cooked and tender.
• Can be sliced and reheated.

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.

Steps:

• Stir wine and sugar in heavy large saucepan over medium heat until sugar dissolves. Add cherries. Bring to boil. Remove from heat; let stand 5 minutes. Using slotted spoon, transfer cherries to medium bowl.
• Boil cooking liquid until reduced to 2 cups, about 25 minutes. Mix in orange peel, almond extract and nutmeg. Cool. Pour syrup over cherries; toss. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.) Spoon cherry mixture into bowls and serve.

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.

Steps:

• Preheat oven to 325°F Spread bread on bottom of shallow baking pan. Bake until browned (20-30 minutes) stirring occasionally.
• Place wine, apples, apricots, cherries, and raisins in a saucepan. Bring to a boil on high heat. Reduce heat and simmer for 5 minutes until wine is absorbed. Remove from heat and cool slightly.
• Melt butter in large skillet. Add onion and celery. Cook and stir for 8 minutes until tender. Remove from heat.
• Add fruit mixture, pecans, salt and pepper to skillet and stir.
• Place mixture in a large bowl and add bread and broth.
• Prepare turkey as per package directions. Place turkey, breast side up, on a flat rack in a shallow baking pan.
• Fill neck and cavity with stuffing. Rub turkey with vegetable oil. Place a small piece of foil over skin of neck cavity and over exposed stuffing.
• Roast for about 4 1/2 hours, or until thermometer reaches a minimum 165F in the center of the stuffing and 180F deep in the thigh.
• NOTE: Cover with foil after 2 1/2 hours to prevent over cooking the breast. Let the turkey stand for 15 minutes before removing stuffing and carving.