Blood oranges poached in sangria
Navel oranges work just as well for this recipe.
Ingredients
4 blood oranges (6 if they're small).
1 cup caster sugar.
1 cinnamon stick, broken in half.
3 cloves, lightly crushed.
250 ml dry red wine.
200 ml port.
50 ml Cointreau (optional).
Mascarpone and chopped mint to serve.
Method
Preheat the oven to 180C.
Using a potato peeler, cut three 6 cm lengths of peel from one of the oranges and set aside.
Peel the blood oranges using a knife, cutting away all the white pith as well. Roll the oranges in the sugar and place in a baking dish. Tip any excess sugar into the dish, along with the three strips of peel, cinnamon stick, cloves, wine, port and Cointreau.
Bring to the boil on the stove, stirring the liquid a little. Turn the oranges over, cover and place in the oven for 10 minutes, turning the oranges once half-way through.
When the oranges are cool, place in a smaller container so that they are fully submerged in the liquid and refrigerate overnight.
To serve, slice the oranges into rounds, spoon over some syrup and top with a dollop of mascarpone and a sprinkle of mint.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
RecipeTin Eats’ lamb cutlets with fondant potato, jus and salsa verde
- 30 mins - 1 hr
- Nagi Maehashi