Have I got a special treat for you today! My friend, Jamie Schler, is the author of the blog Life’s a Feast and her amazing cookbook, Orange Appeal, Savory & Sweet (affiliate link). The cookbook is packed with the most remarkable and intriguing recipes, including today’s Oranges in Spiced Wine Syrup.
The book opens with descriptions of the various varieties of oranges, how to create orange infused flavorings, and essential information to help you have success with every recipe. Jamie offers us tantalizing recipes from sauces and soups, main courses and breads, to desserts!
Orange Appeal is a book that you will not want to put down. The photography by Ilva Beretta, a master photographer, is breathtaking and truly makes your mouth water. She captured the essence of each recipe and you will want to make every single one, and I’m not kidding!
Jamie’s love of oranges is due to her childhood spent on the Indian River in Florida, the heart of the state’s citrus growing industry. Running through the groves, sampling fruit straight from the tree, she grew up surrounded by the beauty of nature that fed and nurtured her.
Today I am sharing a recipe that I was lucky enough to sample in Jamie’s kitchen at the hotel she and her husband own in Chinon, France. The Hotel Diderot, (click on the British flag for English) is a beautiful vacation destination in the heart of the Loire Valley. It is a lovely place to use as your base for touring the awe-inspiring chateaus of the Loire.
These red wine spiced poached oranges are exceptional, and I am thrilled to have the recipe! I inhaled a bowl of them in Chinon and have been dreaming of them ever since. Thanks to today’s recipe I can make them myself anytime I want. Thanks Jamie!
The Oranges in Spiced Wine Syrup are easy to make and a stunning dessert that is perfect all year long. Leave them whole or cut into thick slices for the most elegant dinner party or you can cut them into bite-sized pieces for casual weeknight meals.
The combination of red wine and orange juice is infused with vanilla, orange zest, lemon zest, cinnamon, star anise, and candied ginger. The juice is cooked down into a syrup that is a bit like hot mulled wine.
I used the leftover syrup to create a celebratory cocktail with Prosecco to go along with the oranges and will use the rest poured over ice cream. This is a recipe that just keeps on giving!
I hope you make these oranges in spiced wine syrup soon and enjoy every single bite!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Ingredients needed for Oranges in Spiced Wine Syrup:
- Oranges, red wine, orange juice, sugar, cinnamon, orange zest
- Lemon zest, star anise, vanilla bean candied ginger
Peel the oranges with a sharp knife, by cutting off the top and bottom ends. Set the orange on one flat end and follow the curve of the fruit to remove the white pith and peel. Halving the oranges, cutting through the equator, or cutting into 4 thick slices makes for easier eating.
How to make Oranges in Spiced Wine Syrup:
- Peel the oranges, removing the peel and white pith; you can serve them whole or cut in half or cut into 4 slices for easier eating
- Pour wine and orange juice into a deep saucepan wide enough to hold 6 oranges; whisk in the sugar and cinnamon, add the orange and lemon zest, star anise, vanilla bean, and candied ginger
- Bring to a boil then reduce heat slightly and boil for 5 minutes at a rolling boil but should not foam up; lower the oranges into the boiling liquid and cook 10 to 15 minutes for whole oranges, turning them every 3 to 4 minutes for even poaching
- Sliced oranges need no turning if submerged in the liquid and should cook in about 10 minutes, cubed oranges only take 3 minutes to cook or they will start to fall apart; use a slotted spoon to transfer the oranges to a serving plate or bowl
- Continue cooking the liquid for another 10 minutes until reduced and thickened into a syrup; remove from the heat and cool to room temperature and remove the zest strips, vanilla bean, and star anise
- Pour the syrup over the oranges and serve each in a wide soup bowl or dessert bowl, spooning some of the syrup over the fruit; you can serve with whipped cream or a scoop of vanilla ice cream if you want
If you decide to cut the oranges into cubes, make them thick and large chunks and only cook for about 3 minutes otherwise they will tend to fall apart.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Paring knife
- Cutting board
- Citrus reamer
- Kitchen scale
- Large saucepan or Dutch oven
- Slotted spoon or skimmer
- Wide bowls
This recipe is naturally gluten free!
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the product hasn’t changed and is still safe to consume.
- 6 large navel, Cara Cara, or blood oranges
- 2 cups (500 ml) dry, fruity red wine, such as Pinot Noir or Merlot
- 1 orange, juiced, about 1/2 cup (125 ml)
- 1-1/2 cups (300g) granulated white sugar
- 1/4 teaspoon ground cinnamon
- 1 strip orange zest, (orange part only) about 1/2 x 3 inches (1 x 7 cm) long
- 1 strip lemon zest, (yellow part only) about 1/4 to 1/2 x 2 inches (1 x 5 cm) long
- 3 star anise
- 1 whole vanilla bean (or 1 tsp vanilla extract)
- 2 (1-inch / 2 cm) cubes candied ginger, cut into 16 small cubes
- Peel the 6 oranges with a sharp knife, by cutting off the top and bottom ends. Set the orange on one flat end and using a paring knife, follow the curve of the fruit to remove the white pith and peel. Halving the oranges (cutting through the equator), or cutting into 4 thick slices makes for easier eating (see Note below).
- Pour the wine and orange juice into a deep saucepan wide enough to hold the 6 oranges comfortably. Whisk in the sugar and cinnamon, add the orange and lemon zest, star anise, vanilla bean, and ginger. Bring up to a boil over medium heat then reduce the heat slightly and boil for 5 minutes—it should be a rolling boil but never foam.
- Using a slotted spoon, lower the whole oranges into the boiling liquid. Keeping at a low rolling boil, continue cooking for 10 to 15 minutes, turning the whole oranges every 3 to 4 minutes to ensure even poaching; the sliced or halved oranges need no turning if submerged in the liquid and should cook for about 10 minutes. Cubed oranges only take about 3 minutes to cook or they start to fall apart.
- Use the slotted spoon to transfer the oranges to a serving plates or bowls and pour any collected liquid from the oranges back into the saucepan. Continue cooking the wine for 10 minutes longer until it is reduced and thickened into a syrup.
- Remove the pan from the heat and allow the syrup to cool to room temperature; it will continue to thicken as it cools. To help it cool faster, pour the syrup into a wide, shallow bowl - the more surface area, the faster it will cool.
- To serve, remove the zest strips, vanilla bean, and star anise from the syrup before pouring a little of it over the oranges. Serve each orange in a wide soup or dessert bowl, spooning some of the syrup over the fruit. Serve with a sharp knife, a fork, and a spoon for the syrup. Top with freshly whipped cream or a scoop of vanilla ice cream, if you like.
Recipe found at www.theheritagecook.com
From Jamie Schler's Orange Appeal
If you decide to cut the oranges into cubes, make them thick and large pieces and only cook for about 3 minutes otherwise they will tend to fall apart.
Amount Per Serving: Calories: 7049Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 80mgCarbohydrates: 1769gFiber: 33gSugar: 1610gProtein: 21g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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