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Aperitif, Vin D Orange

Source of Recipe

A little of every where.


Recipe Introduction

Makes 5 quarts A Provençal aperitif traditionally made with bitter Seville oranges, vin d’orange is a cinch to prepare with relatively few ingredients. In his book, Ready for Dessert, David Lebovitz offers two equally delicious recipes—one that highlights the more customary Seville oranges (and is featured in the November/December 2010 issue of Imbibe), and this one, which calls for common navels..

List of Ingredients

750 ml. rose wine
1/2 cup vodka
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 cinnamon stick
2 navel oranges, quartered
1 lemon, quartered




Recipe

Tools: large glass jar with lid
Combine all ingredients in a large glass jar, cover and let stand in a cool, dark place for up to two weeks shaking every few days. Strain through cheesecloth and funnel into clean glass bottles. Cork and refrigerate for up to one year.
OR;
10 assorted oranges
5 lemons
6 750-ml bottles Provencal white wine
1 1/2 C brandy
1 vanilla bean, split lengthwise
Orange syrup
Cut the citrus fruit in quarters. Place in a large jar with lid. Add brandy, wine and vanilla bean. Cover completely and store in a cool dry place up to 1 month.
Strain and pour into bottles. Chill. Serve with orange syrup over ice, garnished with candied zest from the orange syrup.

Syrup.
4 oranges
3 C sugar
Cut and save zest in large strips, with no white pith. Combine with sugar and water. Bring to a boil over medium heat. Reduce heat to low. Simmer until very fragrant, 30-40 minutes. Cool. Will keep chilled for up to 2 weeks.