Blood Oranges With Red Wine

• 12 blood oranges
• 1/2 cup sugar
• 3 tablespoons water
• 1/2 cup dry red wine
• Mint sprigs

1. Peel the oranges, removing all the white pith.
2. Separate them into sections and place in a bowl.
3. Dissolve the sugar in the water in a shallow saucepan.
4. Place over medium-high heat and cook, swirling the mixture from time to time, until it becomes honey colored.
5. Remove from the heat.
6. Pour in the wine, standing back from the pan because it may spatter.
7. Stir briefly so all the caramel dissolves in the wine.
8. Pour over the oranges and chill until ready to serve.
9. Serve in goblets decorated with mint sprigs.

oranges, sugar, water, red wine, sprigs

Taken from cooking.nytimes.com/recipes/6603 (may not work)