Le vin d’orange
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Easy
- November 2014
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Makes about 1litre
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Hands-on time 15 mins, plus infusing
This orange wine is a vibrant combination of fresh oranges, rosé wine, vodka and vanilla. It makes a lovely homemade gift.
- Calories
- 109kcals
- Fat
- 0g (0g saturated)
- Protein
- 0.4g
- Carbohydrates
- 15.5g (15.5g sugars)
- Fibre
- 0.8g
- Salt
- trace
Per 100ml
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
Method
- 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.
- 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.
- Strain through a muslin-lined sieve into a large jug. Decant into sterilised bottles (see Know-how), then seal and label.
delicious. 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 this at least a month before Christmas, so it has time to infuse.
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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