Hot Spiced Oranges

Hot Spiced Oranges
- RecipeBy Cait Johnson, Assistant Producer, Care2 Healthy Living Channels.
Simple Solution
The marvelous French writer Colette had a recipe for spiced orange wine that was perfect for those deceptive Parisian March afternoons that fool us into thinking Spring is here--only to douse us in icy rain or even hail, bringing shivers to even the most robust.
This sunny, warming, fragrant recipe produces the same heartening effect as Colette’s favorite remedy for early-spring whimpers, chasing away the blues and the flus! It’s also easy to make.
INGREDIENTS
1/2 cup dried apricots, cut in half
1 cup boiling water
5 tablespoons dark rum or good-quality brandy
3 whole cloves
2 small pieces fresh orange zest
1 3-inch cinnamon stickpinch of ground cinnamon
small piece of star anise
5 tablespoons sugar
5 navel oranges
1. Soak apricots in boiling water for half an hour, then place both water and apricots in a saucepan along with the rum, cloves, zest, cinnamon stick, ground cinnamon, and star anise.
2. Sprinkle mixture with sugar. Place saucepan over medium heat and bring to a simmer, stirring until sugar dissolves. Continue simmering until apricots are tender, around 8 minutes. Remove from heat and set aside.
3. Slice a thin slice off the top and bottom of each orange. Stand each orange upright and use a sharp knife to slice off the peel in thick strips. Slice each orange crosswise in 1/4-inch slices and place them in a large bowl.
4. Bring apricot mixture back to a simmer and then pour mixture over orange slices. Serve immediately.
Serves 6. Helpful HintsIf you will be giving these oranges to children, remove the spices before serving.