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Vin d’Orange





Yields
Makes About 9 cups

Notes: Start this aperitif at least 1 week or up to 3 weeks ahead (the longer it steeps, the stronger its flavor will be). Linda Wisner of Portland, Oregon chops the fruit strained from the aperitif and cooks it with onion, butter, and curry powder to make a sauce for roasted poultry.

 2 bottles (750 ml. each) dry white wine such as Riesling
 1 1/4 cups brandy
  About 1 cup sugar
 3 oranges (1 1/3 lb. total), rinsed and cut into 2-inch chunks
 1/2 lemon (2 1/2 oz.), rinsed and cut into 2-inch chunks
Step 1
1

In a 1-gallon jar, stir wine, brandy, 1 cup sugar, oranges, and lemon until sugar is dissolved. Seal airtight (if seal is rubber or synthetic rubber, cover jar top with plastic wrap before screwing on top). Let stand in a cool, dark place at least 1 week or up to 3 weeks, stirring occasionally.

Step 2
2

Pour mixture through a strainer set over a pitcher (at least 2 1/2 qt.); save fruit for other uses (see notes) or discard. Taste, and add more sugar if desired. Chill until cold, at least 2 hours and up to 1 day.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories142
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.1mg1%
Total Carbohydrate 13g5%

Dietary Fiber 0.0g0%
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.