Le vin d’orange
- Published: 20 Nov 14
- Updated: 18 Mar 24
This orange wine is a vibrant combination of fresh oranges, rosé wine, vodka and vanilla. It makes a lovely homemade gift.
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Makes about 1litre
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Hands-on time 15 mins, plus infusing
Ingredients
- 3 large juicy oranges (see tip)
- Juice 1 lemon (see tip)
- 200g granulated sugar
- 750ml pale rosé wine
- 150ml vodka or eau de vie
- 1 vanilla pod, split and scraped
Method
- Blanch the unpeeled oranges in a large pan of boiling water for 3 minutes to kill off the natural yeasts on the surface of the peel that might cause fermentation. Drain.
- Halve the oranges and squeeze the juice into a large sealable jar or large bowl, then add the peel and the rest of the ingredients. Seal the jar or cover the bowl with a double layer of cling film, then leave to infuse for at least a month.
- Strain through a muslin-lined sieve into a large jug. Decant into sterilised bottles (see Know-how), then seal and label.
- Recipe from November 2014 Issue
Nutrition
Per 100ml
- Calories
- 109kcals
- Fat
- 0g (0g saturated)
- Protein
- 0.4g
- Carbohydrates
- 15.5g (15.5g sugars)
- Fibre
- 0.8g
- Salt
- trace
delicious. tips
This Provençal aperitif is traditionally made with bitter seville oranges. If you’re using those, omit the lemon juice.
The vin d’orange will keep pretty much indefinitely – as long as you can resist the temptation to guzzle it.
Make this at least a month before Christmas, so it has time to infuse.
To sterilise jars, wash in hot soapy water, rinse, then dry in an oven heated to 150°C/fan130°C/gas 2. Or run through a dishwasher on its hottest setting.
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