Blood, Navel, Red Wine, Honey, Allspice

Confession time.

I don’t want any dessert. Thank you, but no. I have just never been a fan of sweets. My father used to joke, “Angela, you can’t have your broccoli until you’ve finished your chocolate.”

I’ll pass on the marshmallows, the cookies, the cakes, and yes, the chocolate. That souffle I made last week? More of a crowd-pleaser than a personal indulgence.

But here is a dessert I will never pass on. Orange segments in red wine is sweet but never saccharine. It has a deep, seductive, earthy flavor similar to German gluvine. Equal parts syrupy, tart, and bitter, this simple dessert is the perfect note on which to end a sophisticated meal.

– Angela M.

Blood and Navel Oranges with Red Wine, Honey and Allspice


– 2 large navel oranges
– 2 blood oranges
– 2 tbsp clover honey
– 2 cups cheap red wine
– 1 tsp allspice

Supreme (segment) 2 navel oranges and 2 blood oranges into a large bowl, making sure to remove all the bitter pith. Squeeze the remaining pulp to release the juices. Divide the orange segments between 4 stemless wine glasses. Drizzle each with 1/2 tbsp of clover honey. Pour 1/2 cup red wine over oranges. Sprinkle with 1/4 tsp ground allspice.