Vin Dorange Orange Wine Recipes

VIN D'ORANGE (ORANGE WINE)

Vin D'orange (Orange Wine) image

Provided by Susan Herrmann Loomis

Yield Makes about 2-1/2 quarts vin d'orange

Number Of Ingredients 6

Ingredients

The skin and the pith from 10 large oranges
8 cups dry white wine, such as Sauvignon Blanc
2 cups vodka
1/4 cup coffee beans
2 vanilla beans
2 cups sugar

Steps:

1. Place the orange skins, wine, vodka, coffee beans and the vanilla beans in a non-reactive bowl. Add half the sugar and stir.
2. Place the remaining half of the sugar in a small, heavy-bottomed saucepan over medium heat and let it caramelize to a deep golden, rotating the pan from time to time to make sure all of the sugar caramelizes evenly. Remove the pan from the heat and pour the caramel into the bowl holding the oranges and the liquid, being careful to pour slowly so that the caramel doesn't get on your skin. The caramelized sugar will immediately turn hard, but don't be concerned. It will eventually melt into the liquid.
3. Cover the bowl and let sit for six days, stirring several times a day.
4. Strain the wine through three thicknesses of cheesecloth and decant into bottles. Cork the bottles and let them sit for at least 1 month and up to 1 year before opening.

VIN D'ORANGE

Vin d'Orange image

Oranges steeped in rosé produce a powerfully pretty house wine, with a flavor akin to Lillet or Campari. The most traditional versions from the south of France are made with bitter Seville oranges, the ones used for marmalade. This recipe, from Sally Clarke, a chef in London, is adjusted for the sweetness of American fruit. Your citrus should be organic and clean, because anything on the peel will end up in the wine. The end result is lovely plain or mixed with sparkling wine or water.

Provided by Julia Moskin

Categories brunch, dinner, cocktails, project

Number Of Ingredients 8

Ingredients

3 organic tangerines or oranges, with a good balance of tart and sweet
2 lemons or grapefruits (or one of each)
1 1/2 cups sugar
1/2 vanilla bean, split lengthwise
1 cinnamon stick, about 4 inches long
2 liters rosé (about 2 1/2 bottles)
1cup of vodka
1/4 cup dark rum

Steps:

Slice the citrus in thick wheels and place it in a clean container (glass or hard plastic) with a wide mouth and a tight-fitting lid. Add the sugar, vanilla bean, cinnamon stick, the rosé and the vodka.
Stir this well with a spoon (not wooden, as it may harbor bacteria that could inhibit fermentation) and fasten the lid. Keep the jar in the refrigerator, shaking occasionally to dissolve the sugar. After about 6 weeks, mix in 1/4 cup dark rum and strain everything through a fine strainer or several layers of cheesecloth. Store in bottles at a cool room temperature or in the refrigerator; it will last indefinitely.

Nutrition Facts : @context http, Calories 458, UnsaturatedFat 0 grams, Carbohydrate 54 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 48 grams

VIN D'ORANGE

Vin d'Orange image

I often serve small glasses of vin d'orange as a warm-weather aperitif. Anyone who enjoys Lillet is likely to enjoy this fruity and slightly bitter fortified wine. But be careful-it's quite potent. To stay true to its humble Provencal roots, I use very inexpensive vodka and dry white wine. I've even made it with wine from a box-with excellent results!

Yield makes about 6 cups (1.5 liters )

Number Of Ingredients 6

Ingredients

2/3 cup (130 g) sugar
5 cups (1.25 liters) white wine
1 cup (250 ml) vodka
3 Seville or sour oranges (1 pound/450 g), preferably organic, quartered
1 lemon, preferably organic, quartered
1/2 vanilla bean, split lengthwise

Steps:

In a large glass jar, mix together the sugar, white wine, and vodka until the sugar dissolves. Add the orange and lemon quarters. Scrape the seeds from the vanilla bean and add them to the jar, then drop in the pod. Cover, and let stand undisturbed for 1 month in a cool, dark place.
After 1 month, remove and discard the fruit; remove the vanilla pod (it can rinsed, dried, and used for another purpose; see page 14). Pour the mixture through a mesh strainer lined with a double thickness of cheesecloth or a coffee filter, then funnel the vin d'orange into clean bottles. Cork tightly and refrigerate.
Serve over ice in small glasses with a twist of orange or lemon zest.
Vin d'orange will keep for at least 6 months in the refrigerator.
Although vin d'orange is usually made with sour oranges, if you can find only regular oranges, try this version, which is also quicker: In a large glass jar, mix together 1/2 cup (100 g) sugar; 1/2 cup (125 ml) vodka; one bottle (750 ml) rosé wine; 1/2 vanilla bean, split lengthwise; and 1 cinnamon stick. Add 2 navel oranges and 1 lemon, each quartered. Cover and let stand in a cool, dark place for up to 2 weeks, shaking every few days. Strain through cheesecloth and funnel into clean bottles.

VIN D'ORANGE PUNCH

Vin D'Orange Punch image

To make this elegant winter party punch ideal for a chilly night, peak-season citrus and aromatics like vanilla bean, cinnamon, and cloves are infused with vodka and rosé for a whole week. This infusion time is worth it-it elevates this recipe from a casual mixer to a craft cocktail, with the added bonus of it being make-ahead so you can focus on the appetizers. When guests begin to arrive, all you'll have to do is top off their glasses with some bright and bubbly ginger ale and get to partying!

Provided by Martha Stewart

Categories Drink Recipes

Time P7D

Number Of Ingredients 11

Ingredients

2 bottles (750 ml each) rosé wine
2 cups vodka
1 vanilla bean, split lengthwise and seeds scraped
2 cinnamon sticks
2 cups sugar
4 navel oranges, halved and thinly sliced (about 8 cups)
2 blood oranges, halved and thinly sliced (about 2 1/2 cups)
2 lemons, halved and thinly sliced (about 2 cups)
2 whole cloves
4 cups ginger ale, preferably made with real ginger (such as Q Tonic brand)
Thinly sliced assorted citrus rounds, for serving

Steps:

Stir together wine, vodka, vanilla pod and seeds, cinnamon sticks, sugar, citrus slices, and cloves in a large nonreactive container. Cover with plastic wrap; refrigerate 1 week.
Strain through a fine-mesh sieve lined with cheesecloth or a paper towel into an ice-filled punch bowl; discard solids. Add ginger ale, garnish with citrus rounds, and serve immediately.

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