Oranges in Red Wine
The kitchen was the domain of Miraglia Eriquez's grandmother, but this recipe was her grandfather's specialty. Sitting at the dining table, Poppy, as he was known, would peel and cut oranges, toss the pieces into glasses, and cover them with red wine. After the oranges soaked up and sweetened the wine, he would eat forkfuls of the fruit, then down the drink. It was—and is—the perfect prelude to dessert.
Cooks note:
Fruit can be cut 4 hours ahead and kept at room temperature.
Recipe information
Total Time
20 min
Yield
Makes 12 servings
Ingredients
6 large navel oranges, peeled and coarsely chopped, discarding tough membranes
1 (750-ml) bottle Chianti or other Italian red wine
