This wholesome and filling soup keeps really well in the fridge for a few days or frozen for up to 2 months. https://t.co/66ADXftIn2
Persian oranges with wine and cloves
- Ready In: 15 minutes plus 60 mins unattended
- Prep Time: 15 minutes
- Cooking Time: nil
- Serves: 4
A refreshing tangy dessert which makes use of the wonderful navel oranges in season during winter. Perfect to serve after a curry or hot spicy main course. And it's low in added sugar, so it's good for you. You'll need 7 oranges to make this.
Ingredients
- 6 navel oranges
- juice of one orange (about ½ cup)
- ½ cup white wine
- 3 tablespoons sugar
- 4-5 cloves
- YOGHURT TOPPING:
- 200g/8 oz carton thick unsweetened Greek yoghurt
- 2 tablespoons honey
- grated rind of 1 orange
- good pinch of cinnamon
Nutrition per serve
1070 kilojoules (285 Calories), 0.5g fat (including negligible saturated fat), 50g carbohydrate (including 50g sugars), 5g fibre and 53mg sodium. Read our nutrition rating system.
Directions
1. Peel oranges and slice into thin slices. Arrange in a serving bowl.
2. Place orange juice, wine, sugar and cloves in a small saucepan and heat gently for 2-3 minutes to dissolve sugar. Or you can heat for 1 minute in the microwave. Pour over the oranges.
3. Cover and leave to 'marinate' for 1 hour in the refrigerator (or can be made up the day before and refrigerated overnight). Serve wtih this yoghurt topping or a scoop of vanilla ice cream.
To make yoghurt topping:
Mix all ingredients in a small bowl until well combined.
- Find out more about citrus fruits and why they're so good for you at Super Foods.
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Catherine Saxelby
Hi. I’m an accredited nutritionist, blogger and award-winning author. I can help you make sense of all those crazy fad diets and weird super foods.
My aim is to help busy women eat nutrient-dense foods so they maintain a healthy weight while having heaps of energy :) And stay productive.
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