D CUBED WINE RECIPES

Steps:

• Using a vegetable peeler, remove peel from oranges in long (about 3-inch) strips. Cut 1 peeled orange crosswise into thin slices; discard seeds. Reserve remaining peeled orange for another use.
• Combine orange peels, orange slices, wine, grain alcohol, sugar, and dried cherry bark (if using) in a large (about 48-ounce) sterilized lidded wide-mouth jar. Seal jar; shake to dissolve sugar. Let mixture steep in sealed jar at room temperature 40 days, gently shaking jar once per day.
• Pour vin d'orange classique through a fine wire-mesh strainer into a pitcher; discard solids. Pour into glasses, and serve at room temperature or over ice.

Steps:

• Pre-heat the slow cooker on high.
• Heat the oil and butter in a frying pan, and fry the bacon and garlic gently for 2-3 minutes.
• Add the beef and stir over a low heat until lightly browned on all sides.
• Stir in the flour, then slowly add the red wine, stirring until well blended. Add the bay leave, onions and seasoning. Bring to the boil, then transfer to the slow cooker.
• Cook on low for 7-10 hours.
• Discard the bay leave and season to taste.