Portokalia Se Mavrothaphne - Oranges in Red Wine

1. 1

   Remove the zest of 2 of the oranges with a zester; or pare finely with a vegetable peeler, then cut into thin julienne strips.

2. 2

   With a very sharp knife, cut off the skin and outside membrane of all the oranges, so you have glistening orbs of golden pulp.

3. 3

   Do this over a bowl to catch escaping juice.

4. 4

   Choose a saucepan just large enough to hold 2 oranges at a time and put in the escaped juice and remaining ingredients.

5. 5

   Dissolve the sugar and simmer for 5 minutes.

6. 6

   Submerge 2 oranges at a time and cook just long enough to warm them through - about 3 minutes.

7. 7

   If they bob up, place a small weighted saucer over them.

8. 8

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

9. 9

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

* Per serving · 4 servings · Values may vary.