Zinfandel Mulled Orange Slices
Nothing chases away winter colds like this sweet, juicy fruit that's chock-full of vitamin C.
- 1 1/2 cups red Zinfandel wine
- 3/4 cup granulated sugar
- 1/2 cup water
- 4 whole cloves
- 1 cinnamon stick
- 6 large navel oranges
- Zest of 1 lemon, peeled in a continuous spiral
- Bring all ingredients except oranges to a boil in a medium saucepan. Reduce heat to medium-low and simmer for 12 minutes. Meanwhile, peel oranges and remove white pith. Using a sharp knife, slice oranges into thin rounds. Place in a large bowl. Pour Zinfandel mixture through a strainer over oranges. Refrigerate until cold (about 2 hours).
Per serving: 217 kcal cal., 0 g fat (0 g sat. fat), 2 mg sodium, 3 g fiber, 37 g sugar, 1 g pro., 60 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet