1 - 750ml (3 cups) bottle red wine
1 cup brown sugar
1 short cinnamon stick
8 large navel oranges
1 tbs granulated sugar
In a medium saucepan over medium-high heat, bring wine, brown sugar and cinnamon to a boil, stirring until sugar is completely dissolved. Reduce heat to medium-low and simmer until syrup has reduced in volume to 1 cup; about 50 minutes. Cool completely, then cover and refrigerate.
Zest peel from 2 oranges. In a small bowl, mix peel together with granulated sugar.
With a sharp knife, remove and discard peel and white pith from oranges. Segment the oranges into the bowl by cutting between membranes. Cover segments and sugared peel separately and refrigerate.
Divide orange segments between 8 dessert bowls. Drizzle with wine syrup and garnish with sugared peel. Reserve and leftover syrup to drizzle over vanilla ice cream.