1 bottle of red wine 1 cup port wine 1 ½ cups orange juice 1/4 cup sugar 1/3 cup lemon juice 3 cinnamon sticks 8 cloves

Preparing:

Boil wine with port wine, cinnamon, cloves and sugar. Reduce heat and cook for 10 more minutes. Remove from heat, add orange and lemon juice and stir.

Refrigerate for 1 hour. Heat again and serve.

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1 bottle of sparkling white wine  or cider, chilled 12 oz mango nectar 12 oz pineapple nectar 12 oz orange juice Bits of mango, pineapple and orange, to taste Ice

Preparing:

Combine well the nectars with juice, fruits and ice. Add wine just before serving.

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8 veal loins 1 cup orange juice 1/4 cup red wine 4 tbsp oil 2 tbsp mustard 2 tbsp orange zest 1 tbsp soy sauce 1 tbsp cornstarch 1 1/2 tsp thyme 1 garlic clove, crushed Salt and pepper

Preparing:

Season the veal loins with mustard, garlic, soy sauce, 1/2 tsp thyme, salt and pepper. Seal loins in a pan with oil on both sides, remove from pan [...] Related posts:

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700 g pork tenderloin, cut into dice 1 cup broth 4 oranges, their juice 1 chopped onion 2 garlic cloves, chopped 4 tbsp olive oil 1 tbsp sage, minced Salt and pepper

Preparing:

Fry meat in the olive oil until brown and remove from skillet. Add the onion and garlic, orange juice and sage. Incorporate the meat again and cook over a low heat.

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6 pork loins 125 g tamarind 1 cup seedless prunes 1 cup red wine 3 garlic cloves 4 tbsp cocoa 3 tbsp tomato sauce 2 tbsp sugar 2 tbsp orange marmalade 1 tbsp mustard 1 tbsp oil 1 tsp ginger 1 tsp cinnamon 1 tsp vanilla 1/4 tsp cloves Salt and pepper

Preparing:

Marinate pork loins with garlic, mustard and oil.

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700 g grated carrot 55 g butter 2 onions, grated 1 potato large grated 1.5 liters boiling water 2 tbsp fresh chopped parsley 2 tbsp grated orange zest Juice of 1 orange Salt and pepper

Preparing:

Fry onion in butter for 3 minutes. Add carrots, potatoes and a pinch of salt. Cover the pan, lower the heat and cook for 5 minutes.

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3 cups sparkling water or champagne, chilled 3/4 cup apricot nectar, chilled 3/4 cup pink grapefruit juice cocktail, chilled 12 ounce orange-tangarine juice concentrate, thawed and undiluted

Preparing:

Combine the apricot, grapefruit and orange-tangarine juice in a pitcher and chill. Add sparkling water. Serve inmediatly over ice.

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650 g cooked beets, peeled 115 g fresh baby spinach leaves 3 tbsp extra virgin olive oil 1 tbsp superfine sugar 1 tbsp fennel seeds Juice of 1 orange Salt and pepper

Preparing:

Dice the cooked beet using a knife and reserve.

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