Have I got a special treat for you today! My friend, Jamie Schler, the author of the blog Life’s a Feast and the new amazing cookbook, Orange Appeal, Savory & Sweet (affiliate link) from Gibbs Smith. It is packed with the most remarkable and intriguing recipes, including today’s Oranges in Spiced Wine Syrup. And I am giving away a copy of the cookbook!
Those of us of a certain age will remember the television commercial that told us “a day without orange juice is like a day without sunshine” for an orange juice company. It is a fond memory from my childhood, with images of the beautiful oranges framed against green trees and vivid blue skies.
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!
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.
I would love to throw a dinner party and have Jamie’s recipes for every course. Can you imagine the delight on the faces of our guests as dish after orange-infused dish comes out of the kitchen, each more delightful and delicious than the last!
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) a beautiful vacation destination in the heart of the Loire Valley. It is a lovely place to use as your base for touring the breathtaking chateaus of the Loire.
These red wine poached oranges are exceptional, and I am thrilled to share them with you! I inhaled a bowl of them in Jamie’s kitchen in Chinon (she had some leftover from recipe testing) and have been dreaming of them ever since. Now 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 winter long. Leave them whole or cut into thick slices for the most elegant dinner party or casual weeknight meals. The combination of red wine and orange juice is enhanced with vanilla, orange zest, lemon zest, cinnamon, star anise, and candied ginger. The juice is cooked down into a syrup that tastes 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!
Orange Appeal is a book that you will not want to put down. The photography by Ilva Beretta, a master photographer, is stunning and truly makes your mouth water. She captured the essence and beauty of each recipe and you will want to make every single one – I’m not kidding!
Now, for today’s giveaway … I am giving away one copy of Jamie’s cookbook, Orange Appeal, Savory and Sweet! Just follow the directions in the Rafflecopter below – the more entries you complete, the more chances you have to win! Good Luck!
a Rafflecopter giveaway
With apologies to my wonderful international friends, this giveaway is limited to USA readers only. A winner will be randomly picked and notified by email. The winner has 48 hours to contact me with their shipping information. If I do not hear from them, another winner will be picked and contacted. Cookbook provided by The Heritage Cook.
This recipe is naturally gluten free!
- 6 large navel, Cara Cara, or blood oranges
- 2 cups (500 ml) dry, fruity red wine
- 1 orange, juiced, about 1/2 cup (125 ml)
- 1-1/2 cups (300 g) granulated white sugar
- 1/4 teaspoon ground cinnamon
- 1 strip orange zest, about 1/2 x 3 inches (1 x 7 cm) long
- 1 strip lemon zest, about 1/4 to 1/2 x 2 inches (1 x 5 cm) long
- 3 star anise
- 1 whole vanilla bean
- 2 (1-inch / 2 cm) cubes candied ginger, into 16 small cubes
- Peel the oranges with a sharp knife, removing 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 across the core, or cutting into 4 thick slices makes for easier eating.
- 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, halved, or sliced 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 oranges need no turning if submerged in the liquid and should cook for closer to 10 minutes. Use the slotted spoon to transfer the oranges to a serving plate or bowl and 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, place the oranges in a deep serving platter. Remove the zests, vanilla bean, and star anise from the syrup before pouring 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.
- Yield: 6 servings
Create a New Tradition Today!
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to ask. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers page for additional details. Thanks for visiting the Heritage Cook!