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Hot on the heels (well, ish) of the recipe about lemons, here’s one about oranges … and it has the added benefit of being a … guest post-cum-submission …

Vin d’orange uses Seville oranges (aka bitter orange, bigarade orange, sour orange). These have a very short season (December-February), and were brought to Europe by Arab traders and large groves ended up being planted in Andalusia (ergo Seville oranges). Tonnes of these highly-aromatic fruits are shipped to England each year, but rarely consumed in Spain. The French, however, often use them in making this apérétif.

Seville oranges at Borough Market

Seville oranges at Borough Market

It is strikingly easy to make … a key tip is to not use a plastic container whilst leaving it to macerate. The clearer you want the finished article, the more you strain it. I have seen variations using 3 coffee filters. This’ll take several hours for the whole batch, but if you want it clear and golden that’s your pay-off!


  • 75cl bottle white wine
  • 3 Seville oranges
  • 1 vanilla pod, split lengthwise
  • 200g granulated sugar
  • 150ml vodka


Blanch oranges in boiling water for 3 minutes and drain.

Halve and squeeze, placing the juice and the shells in a large jar (you can use a saucepan if you wish, but make sure that its airtight).

Add the other ingredients, seal, cover and store for at least a month.

Strain and bottle.

This will keep for several months.

Vin d'orange

Vin d’orange