Oranges With Wine SauceCarrabba's Restaurant Recipe
8 navel oranges
1 tangerine and/or 1 lemon, sliced and unpeeled
3 cups full-bodied red wine
1/2 cup hot water
1 cup granulated sugar
2 tablespoons whole cloves
4 sticks cinnamon
1/2 cup slivered or crushed almonds optional
Peel two oranges with a vegetable peeler removing just the peel and leaving the white membrane attached. Slice this thin peel into narrow julienne strips, and set aside. Peel all the oranges with a sharp knife removing all the white membrane. Cut into 1/4 inch slices and set aside in a glass bowl.
In enamel, Pyrex or other non-reactive saucepan, combine the wine, water, and sugar. Add all but 1/4 cup of the julienned peel, tangerine or lemon slices, cloves, and cinnamon. Bring to a boil, immediately lower the heat, and simmer until reduced by half and sauce has become syrupy, about 35 to 45 minutes. Strain out the spices and fruit peel-through you may wish to reserve the cinnamon for garnish.
Serve by pouring the warm, or chilled, wine sauce over individual portions of the sliced oranges.
Then, garnish with a cinnamon stick, a sprinkle of almonds, a few curls of julienned orange peel, and optionally another glass of your favorite red wine