Oranges In Red Wine Sauce Recipes

RED WINE AND ORANGE SANGRIA

Steps:

• Stir orange juice and sugar together in a pitcher until sugar dissolves. Add wine, oranges, plums, strawberries, and brandy.
• Cover and chill until ready to serve, 1 to 24 hours.
• Gently stir in club soda before serving over ice. Garnish with fresh mint sprigs.

ORANGES IN RED WINE

Steps:

• Divide oranges among 12 (5-to 8-ounces) juice glasses and top with wine. Let stand 5 minutes.

RED WINE SAUCE

Steps:

• Pour the fat out of the pan you cooked your steaks in, but don't clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
• Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.

GRILLED DUCK BREASTS WITH RED WINE AND ORANGE SAUCE

Steps:

• To prepare the red wine and orange sauce.
• Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat. Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes.
• Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently. Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes). Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes).
• Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate. Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss. Keep the sauce war, over very low heat.
• To prepare the duck breasts:.
• Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast. With the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat. Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper. Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces.
• Heat a large skillet on medium heat. Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned. Spoon out the excess fat from the pan as it is rendered. Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned. Transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting.
• Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices. Divide among six warmed serving plates, arranging the slices fat side up. Spoon the sauce over the duck and serve.

ORANGES IN RED WINE SAUCE

Steps:

• 1. Combine and bring to a boil the wine, water, sugar, cinnamon, cloves and lemon slices.
• 2. Simmer for 3 minutes and keep hot.
• 3. Peel oranges and reserve skins.
• 4. Section oranges, discarding fibrous membranes, and drop sections into the hot syrup.
• 5. Pare away the white part of orange skin and cut rinds into very fine julienne strips.
• 6. Sprinkle the strips over the orange sections in red wine mixture and chill.
• 7. Serve in chilled crystal compote dishes.