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WHB #111 - Vin d'Oranges

Filed in archive Food Blogosphere , Recipes by Jennifer on November 30, 2007

Late autumn brings bushels of oranges to the markets. That means it is time to make Vin d'Oranges!

Vin d'Oranges is a delicious, festive apéritif that takes only three weeks to mature. If you start a batch now, it will be ready in time for Christmas and the New Year.
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This recipe is my addition to this week's Weekend Herb Blogging, hosted by its fabulous creator, Kalyn, from Kalyn's Kitchen.
We all know that oranges are packed with vitamin C and are a good source of potassium and fiber. So Vin d'Oranges must be good for you!

I think you'll be pleasantly surprised by this fruity creation. It takes minimal effort and produces a unique and refreshing Liqueurlinks.

Vin d'Oranges

7 juice oranges (about 2 1/2 pounds), preferably organic
2 bottles dry white wine, rosé wine or fruity red wine (I used rosé)
grated zest of one orange
1 cup sugar
1 cup vodka

Peel the oranges and chop the flesh into 1/2 inch cubes on a cutting board that will collect the juices. Put the orange pieces and all the collected juice into a 12 cup, wide-mouthed jar with a tight fitting lid, or divide between two smaller jars. Pour the wine over and close the jar tightly. Set aside in a cool place for 10 days. Each day, gently shake the jar and on the 10th day, add the orange zest.
On the 11th day, strain the wine into a large bowl, pressing on the oranges to extract all the juice. Discard the oranges. Add the sugar to the wine and stir until dissolved. Then add the vodka.
Pour through a funnel into 3, sterilized wine bottles, seal with corks and set aside for another 10 days in a cool place.
Serve very cold.
Drink within three months.

Taken from Backroad Bistros, Farmhouse Fare, by Jane Sigal.


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Permalink: WHB #111 - Vin d'Oranges
Tags: orange+wine  Christmas  oranges  2007  wine  cauliflower+soup  curried+cauliflower  chive+bread 

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