Le vin d’orange

  • Portion size: Makes about 1litre
  • Hands-on time 15 mins, plus infusing
  • Difficulty: easy

This orange wine is a vibrant combination of fresh oranges, rosé wine, vodka and vanilla. It makes a lovely homemade gift.

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Ingredients

  • 3 large juicy oranges (see tip)
  • Juice 1 lemon (see tip)
  • 200g granulated sugar
  • 750ml pale rosé wine
  • 150ml vodka or eau de vie
  • 1 vanilla pod, split and scraped
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Method

  1. Blanch the unpeeled oranges in a large pan of boiling water for 3 minutes to kill off the natural yeasts on the surface of the peel that might cause fermentation. Drain.
  2. Halve the oranges and squeeze the juice into a large sealable jar or large bowl, then add the peel and the rest of the ingredients. Seal the jar or cover the bowl with a double layer of cling film, then leave to infuse for at least a month.
  3. Strain through a muslin-lined sieve into a large jug. Decant into sterilised bottles (see Know-how), then seal and label.
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Nutrition

  • 109kcals Calories
  • 0g (0g saturated) Fat
  • 0.4g Protein
  • 15.5g (15.5g sugars) Carbs
  • 0.8g Fibre
  • trace Salt

Per 100ml

Quick wins & tips

This Provençal aperitif is traditionally made with bitter seville oranges. If you’re using those, omit the lemon juice.

The vin d’orange will keep pretty much indefinitely – as long as you can resist the temptation to guzzle it.

Make Ahead

Make this at least a month before Christmas, so it has time to infuse.

Cook smarter

To sterilise jars, wash in hot soapy water, rinse, then dry in an oven heated to 150°C/fan130°C/gas 2. Or run through a dishwasher on its hottest setting.

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