Recipe for Valencia Vin D'Orange
Ms. Clarke's recipe uses bitter Spanish Seville oranges, but here I have used a combination of Valencias and organic lemons. Clarke recommends refrigerating the Vin D'Orange (and shaking it every now and then to keep the sugar dissolved) for 6 weeks before adding rum and filtering it to a clean bottle (which can then be enjoyed for a year or more). This recipe should make about 1 quart.
Servings: 1 quart
Ingredients
- *1/2 gallon Mason jar with screw top lid sterilized by washing in the dishwasher
- *3 Sunkist® Valencia oranges I cleaned mine with an all-natural produce wash since they're not organic and you are using the peels in this recipe, sliced into thick "wheels"
- *2 organic lemons sliced into thick "wheels"
- *1 bottle rosé wine
- *1 cup vodka
- *2/3 cup organic sugar
- *2 cinnamon sticks
- *1 vanilla bean cut in half
- *1 cup rum
Instructions
- 1. Layer the sliced oranges and lemons in the glass jar, then add the sugar, cinnamon sticks and vanilla bean.
- 2. Pour in the wine and the vodka, and screw on the lid. Shake well to dissolve the sugar.
- 3. Allow to stand in the refrigerator for two-six weeks, shaking every few days. Strain out the oranges, lemons, cinnamon sticks and vanilla bean and funnel into clean glass bottle(s) with the cup of rum added. Strained Vin D'Orange can be refrigerated for one year or more.
- 4. Enjoy in small amounts as an apéritif, a wine-based drink meant to stimulate the appetite.