Oranges and Saffron in Ginger Wine

Oranges and Saffron in Ginger Wine

6 large oranges
pinch saffron
1 tablespoon golden caster sugar
6 tablespoons ginger wine
shortbread petticoat tails to serve

Peel and slice oranges and place in a large serving bowl.

Using the back of a spoon or pestle and mortar, grind the saffron with 1 tablespoon sugar. Tip into a pan and pour over the ginger wine. Bring to a boil then remove form heat, leave to cool for 5 minutes then pour over the oranges in the bowl. Leave to macerate.

From archive of my Cheat’s Dinner Party column Stella Magazine 11th January 2008

This entry was posted in February, Herbs, Spices & Flavourings, January, March, Nuts & Fruit, Puddings, Recipes and tagged , , , . Bookmark the permalink.

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