Greek Honey Oranges Recipe
Fruit is a traditional finale to a Greek meal. The sun is so intense in Greece that the sugar in fruits increases in intensity, giving oranges, figs and grapes maximum flavor.
4 oranges (preferably blood oranges, but any variety can be used)
1 1/4 cups water
1/2 cup Muscat of Samos Greek sweet wine (or any sweet white or red wine)
Juice of 1 lemon (about 1/4 cup)
2 tablespoons honey (preferably Greek)
Dash of cinnamon
Mint sprigs, for garnish
Cut off peel and pith (white outer membrane) from oranges over a bowl to catch any juice. Place the wate, wine, lemon juice, honey and cinnamon in a saucepan over medium-high heat.
Cook, stirring frequently, until the honey dissolves and the mixture comes to a boil.
Remove from the heat. Add oranges and any juice to the saucepan, and let stand until cool. Then chill in the refrigerator for about an hour. Serve garnished with mint sprigs. Serves 4.
See more recipes in Heart-Healthy Eating With Delicious Mediterranean Dishes.