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Total time

40 minutes




  • 2 oranges
  • ¾ cup water
  • ½ cup granulated sugar
  • 2 cinnamon sticks
  • 8 whole cloves
  • 2 cardamom pods or about 12 cardamom seeds
  • 1 bottle dry red wine


  1. Use a vegetable peeler or small knife to remove the zest from the orange, being careful not to take off to much of the pith, or the white flesh under the zest.

    Squeeze the juice of the orange into a cup. Slice the second orange into slices and reserve for later. Add the orange zest, water, orange juice, and sugar into a medium to large heavy bottomed pot.

    Let the water come to simmer to ensure the sugar has dissolved. Meanwhile, place all of the spices into a spice bag or wrapped in cheesecloth.

    Place the spices into the pan and let heat up for about 5 minutes. Turn heat down to medium low, then pour in the wine. Keep the wine over the heat for about 20 minutes, stirring occasionally.

    Make sure the wine never comes to a boil. Add the orange slices to the pot, and serve immediately.
  2. View the recipe instructions at The Honey Blonde

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