Oranges and Saffron in Ginger Wine
6 large oranges
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