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( Portokalia Se Mavrothaphne )

Oranges In Red Wine
( Portokalia Se Mavrothaphne )

In winter, in Greece, it is often warmer outside than inside. When the thick stone walls and floors insinuate their chilly dampness through to the bone, it is good to go out for a walk. When you return, it is time for a cup of tea by the fire with a juicy plate of these dazzling oranges and a chunk of earthy goat's cheese melted over a slice of country bread.

Image of Oranges In Red Wine<br/>( Portokalia Se Mavrothaphne )

8 navel oranges
125 g (4 oz) sugar
450 ml ( 16 fl oz) mavrothaphne or
ruby port
1 bay leaf
1 clove


Serves: 6


1.Remove the zest of 2 of the oranges with a zester; or pare finely with a potato peeler, then cut into thin julienne strips. With a very sharp knife, cutoff the skin and outside membrane of all the oranges, so you have glistening orbs of golden pulp. Do this over a bowl to catch escaping juice.

2.Choose a saucepan just large enough to hold 2 oranges at a time and put in the escaped juice and remaining ingredients. Dissolve the sugar and simmer for 5 minutes. Submerge 2 oranges at a time and cook just long enough to warm them through - about 3 minutes. If they bob up, place a small weighted saucer over them.

3.Remove to a serving dish and continue with the next pair until finished.

4.Boil to reduce the syrup by half, drizzle over the oranges and chill.

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