Ingredients Jump to Instructions ↓

  1. 8 Navel oranges

  2. 1/2 cup 99g / 3 1/2oz Sugar

  3. 2 cups 474ml Mavrodaphne or ruby port

  4. 1 Bay leaf

  5. 1 Clove

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Remove the zest of 2 of the oranges with a zester; or pare finely with a vegetable peeler, then cut into thin julienne strips. With a very sharp knife, cut off 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. 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. Remove to a serving dish and continue with the next pair until finished. Boil to reduce the syrup by half, drizzle over the oranges, and chill.


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