Oranges in red wine
4 servings
240 minutes
Oranges in red wine are an exquisite dessert of Spanish cuisine, embodying the simplicity and refinement of Mediterranean flavor. This recipe likely originates from the traditions of southern Spain, where fresh citrus fruits harmoniously blend with the rich aroma of local wines. The sweet acidity of the orange is softened by the rich tannins of dry red wine, creating an elegant balance of flavors. After several hours of infusion, the fruity notes deepen further, and the drink acquires softness and nobility. The dish is perfect as a conclusion to dinner, especially with light appetizers or cheeses.
1
Peel the oranges and remove all films and membranes.
- Oranges: 4 pieces
2
Cut the meat into small pieces, place it in a bowl, cover it, and leave it at room temperature for four hours.
- Oranges: 4 pieces
3
Five minutes before serving, mix with Chianti, let it sit, and pour into glasses so that each glass has a slice of orange.
- Red dry wine: 1 l
- Oranges: 4 pieces
4
Ready to serve!