Oranges in white wine syrup with cinnamon and cardamom

I seem to be late with everything these days. Life is quite busy with working full-time, two kids under the age of 6, and all of the other tasks that eat away at your day until there isn’t a moment left to spare. There is no space in my life for things that are too complicated, especially when it comes to cooking. This is a recipe I have been coming back to for over a decade. It is too good, and too easy not to share.

The New Year’s Eve tradition at our house is cheese fondue, and finding a dessert to follow such a heavy meal can be a challenge. This recipe fits the bill perfectly with its simple, refreshing, and festive components. The recipe can be changed up in infinite ways. You can vary the wine syrup by adding herbs such as basil or rosemary to the simmering liquid, and the pomegranate seeds can be replaced by raspberries. You can add orange liqueur or kirsch to the wine, or swap out the wine entirely for liqueur. For the spices you can experiment with whole star anise, allspice, or cloves. The possibilities are endless so experiment to your liking, and if you find a winning combination, do come back and share your discovery.

Happy late new year, and all the best to you in 2013.

Oranges in white wine syrup with cinnamon and cardamom adapted from Bon Appetit
serves 4

1/2 cup (120ml) dry white wine
1/2 cup (120ml) water
1/4 cup (50g) sugar
1 cinnamon stick
4 white cardamom pods
4 large navel oranges
pomegranate seeds for garnish

Combine the wine, water, sugar, cinnamon, and cardamom in a small saucepan and bring to a boil, stirring until the sugar is dissolved. Reduce the heat to a simmer, cover with a lid, and let simmer 8 minutes. Remove from the heat.

While the wine and spices are simmering, cut the oranges by slicing off each end, and then slicing down the sides to remove the peel and pith. Cut each orange into 4 or 5 rounds and place the rounds in a shallow baking dish in single layer, if possible. Pour the wine syrup over the oranges, let cool, cover, and refrigerate for at least 3 hours. Garnish with the pomegranate seeds just before serving. The sauce is delicious, so offer spoons when serving.