Now that it’s officially winter, it is the peak season for oranges. Depending on the variety of oranges, a lot of them, such as the Moro blood oranges, are fresh December through March. I like to take advantage of their season as they are one of the few fruits at their peak and they pack a generous serving of Vitamin C to help fend off sickness during flu season.

Since New Years Eve is just around the corner, what a better way to indulge in this winter fruit than add champagne?! Cheers to champagne with your daily fruit!

This dish is sweet and tart, so it’s great as a dessert as well!

Blood Oranges with Cranberry-Infused Champagne

Ingredients:

• 1 cup fresh cranberries, washed
• 1/2 cup water
• 1/4 cup granulated sugar
• 4 oranges
• 1/2 cup champagne
• 2 tbsp slivered almonds

Directions:

• In a medium saucepan, simmer cranberries, water and sugar over low heat for 15 minutes, stirring occasionally. Cranberries should open up and sauce should thicken to almost a syrup consistency.
• Remove from heat and cool. Stir in champagne.
• Place sauce in refrigerator while preparing oranges. Peel oranges, removing white rind from orange. Cut oranges into small, bite sized sections.
• Mix orange slices into cranberry-champagne sauce. Refrigerate for 4-8 hours.
• Top with almonds before serving.

Live your life joyfully so,

Ashley