Portokalia Se Mavrothaphne - Oranges In Red Wine

Directions

1. 1

   Karen Mintzias 8 Navel oranges 1/2 c Sugar 2 c Mavrodaphne or ruby port 1 Bay leaf 1 Clove Remove the zest of 2 of the oranges with a zester

2. 2

   or pare finely with a vegetable peeler, then cut into thin julienne strips

3. 3

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

4. 4

   Do this over a bowl to catch escaping juice

5. 5

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

6. 6

   Dissolve the sugar and simmer for 5 minutes

7. 7

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

8. 8

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