Spanish Oranges in Wine

Total Time
Prep 30 mins
Cook 0 mins

Especially pretty if you use two or three colors of oranges, e.g., navel, blood orange, yellow. Prep time does not include chilling. I haven't made this yet...posting for ZWT3. I will update when I have made it.

Ingredients Nutrition


  1. Peel 4 of the oranges, removing skin and all pith; cut into thin round slices. Remove seeds.
  2. Squeeze one of the oranges, reserving both juice and zest/thin peel.
  3. 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.
  4. 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.
  5. Place the orange slices in a serving dish and pour the liquid over the oranges - refrigerate before serving.
  6. Garnish with whipped cream sprinked with a bit of cinnamon.


Most Helpful

June 02, 2007...First off, if you've never tried the Indonesia Cinnamon Sticks IT IS A MUST. I bought these at Penzeys and they are to die for. I did purchase a bottle of Rioja as BarbryT noted. Excellent flavor and I am adding this to my it's a keeper cookbook.

Charlotte J July 21, 2011

French Tart could have beeen photographing our version of this lovely dessert--except that we used a combination of blood and navel oranges. We also opted for creme fraiche and some fresh mint from the garden. I used a nice temperanillo.

Chef Kate June 26, 2007

Stunning, simple and redolent of hot sunny days in Spain! The taste was gorgeous and the colours were amazing.......easy to make and a delight to the guests who had it for dessert. I served mine with crème fraiche and as it is early summer here, a mint sprig for extra colour. Thanks for an easy and yet sophisticated recipe Barbara! FT:-)

French Tart June 02, 2007

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