VIN d’ORANGE

Vin d’Orange

DECEMBER 2011 READY FOR DESSERT

I often serve small glasses of vin d’orange as a warm-weather aperitif. Anyone who enjoys Lillet is likely to enjoy this fruity and slightly bitter fortified wine. But be careful—it’s quite potent. To stay true to its humble Provencal roots, I use very inexpensive vodka and dry white wine. I’ve even made it with wine from a box—with excellent results!

YIELD: makes about 6 cups (1.5 liters ) INGREDIENTS

2/3 cup (130 g) sugar

5 cups (1.25 liters) white wine

1 cup (250 ml) vodka

3 Seville or sour oranges (1 pound/450 g), preferably organic, quartered 1 lemon, preferably organic, quartered

1/2 vanilla bean, split lengthwise

PREPARATION

In a large glass jar, mix together the sugar, white wine, and vodka until the sugar dissolves. Add the orange and lemon quarters. Scrape the seeds from the vanilla bean and add them to the jar, then drop in the pod. Cover, and let stand undisturbed for 1 month in a cool, dark place.

After 1 month, remove and discard the fruit; remove the vanilla pod (it can rinsed, dried, and used for another purpose). Pour the mixture through a mesh strainer lined with a double thickness of cheesecloth or a coffee filter, then funnel the vin d’orange into clean bottles. Cork tightly and refrigerate.

Serving

Serve over ice in small glasses with a twist of orange or lemon zest.

Storage

Vin d’orange will keep for at least 6 months in the refrigerator.

Variation

Although vin d’orange is usually made with sour oranges, if you can find only regular oranges, try this version, which is also quicker: In a large glass jar, mix together 1/2 cup (100 g) sugar; 1/2 cup (125 ml) vodka; one bottle (750 ml) rosé wine; 1/2 vanilla bean, split lengthwise; and 1 cinnamon stick. Add 2 navel oranges and 1 lemon, each quartered. Cover and let stand in a cool, dark place for up to 2 weeks, shaking every few days. Strain through cheesecloth and funnel into clean bottles.