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Oranges in Red Wine - Naranjas Al Vino Tinto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0786
Energy (kCal)607.7058
Carbohydrates (g)152.1086
Total fats (g)0.0172
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium saucepan, combine all the syrup ingredients and bring to a boil. | 2. Reduce heat to low and simmer until mixture is reduced by one third, about 25 minutes. | 3. Strain the mixture and refrigerate until cooled. Check the syrup's consistency. It should be like honey. If too thin, return it to pan and reduce for a few more minutes. If too thick, add a little water. Set aside. | 4. Slice off the tops and bottoms of the oranges. Then remove all the peel and pith around the oranges. | 5. Slice along the sides of each segment and pull out the segments. | 6. Repeat with lemons. | 7. Spoon the syrup onto a plate and arrange the orange and lemon segments over it. Sprinkle mint leaves on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red wine 2 cups - - - -
    lemon zest 1 - - - -
    orange zest 1 1.94 0.5 0.03 0.004
    clove 2 cloves - - - -
    juniper berry 1 teaspoon - - - -
    cinnamon 1 - - - -
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    star anise pod 3 - - - -
    orange 4 oranges - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    mint leaf 6 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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