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.


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 Liqueur.

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.