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.
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.