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Ingredients

2 oranges
2 (750 milliliter) bottles red wine
1 (750 milliliter) bottle white wine
1 (3 inch) piece of fresh ginger, peeled and thinly sliced
3 cinnamon sticks
1/2 teaspoon ground cloves
1/3 cup brown sugar, or to taste
1/4 cup brandy (optional)

Directions

Use a sharp knife or a vegetable peeler to remove the zest from the oranges in strips, being careful to remove only the orange part, leaving the pith behind. Then, juice the oranges into a large, heavy-bottomed pot.

Pour the red wine and white wine into the pot with the orange juice. Place the strips of orange zest, ginger, cinnamon sticks, cloves, and brown sugar into the pot with the wine mixture; stir to dissolve the sugar.

Cover and heat over medium-high until heated through, but not boiling, reduce the heat to medium-low and heat for an hour or longer to bring all of the flavors together. Adjust the sweetness by adding more brown sugar, as necessary. Strain and serve hot with a splash of brandy, if desired.

Ingredients

1 (1 ounce) package dry onion soup mix
1/2 cup white wine vinegar
3/4 cup white sugar
1 teaspoon salt
1 teaspoon ground black pepper
1/3 cup vegetable oil
2/3 cup cider vinegar
1/2 cup chopped green bell pepper
1/2 cup chopped celery
7 small zucchinis, thinly sliced

Directions

In a mixing bowl, soak onion soup mix in wine vinegar. Let stand 5 minutes.

Combine the onion soup mixture with the sugar, salt, pepper, oil, cider vinegar, bell pepper, celery and zucchini. Chill 4 to 6 hours, stirring occasionally. Drain off any extra liquid before serving.

Ingredients

4 large sweet onions, peeled
1/4 cup red wine vinegar or cider vinegar
1 tablespoon brown sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup fat free garlic croutons

Directions

Place the onions root end up on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until crisp-tender. Invert onto a cutting board. Slice each onion into eight wedges to within 1/2 in. of bottom; fan out. Place each onion on a 12-in. square piece of foil coated with nonstick cooking spray.

In a small bowl, combine vinegar, brown sugar, oregano, salt and pepper. brush some over onions; set remaining mixture aside. Fold foil around onions; seal tightly. Place on a baking sheet. Bake at 425 degrees F for 30-35 minutes or until tender. Open foil carefully. Place onions on a serving platter. Drizzle with remaining vinegar mixture; sprinkle with croutons.

Ingredients

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Directions

Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.

Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.