Ingredients
Makes about 2-1/2 quarts vin d'orange
Step 1
1. Place the orange skins, wine, vodka, coffee beans and the vanilla beans in a non-reactive bowl. Add half the sugar and stir.
Step 2
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.
Step 3
3. Cover the bowl and let sit for six days, stirring several times a day.
Step 4
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.
Leave a Review
Reviews (4)
Back to TopI cannot sleep. Someone is wrong on the internet. mllnmchine from New York has it wrong. Yeast cannot grow in this level of alcohol. That's why the recipe includes the vodka and that's why you can keep it. Imagine trying to hold a bottle of open wine for any amount of time. This works for the same reason that port works: The alcohol level of the wine is pushed up to the point where microorganisms (yeasts e.g.) cannot grow. The cloudiness is from the pithy part of the peel. Nevertheless, mllnmchine from New York is right on one point. You do need to filter it well. Until it's sparkling clear.
Epicurious_User
The End of Western Civilization
1/23/2011
美味!这是一个非常有趣的味道,和such a beautiful aroma. Though it takes a long time to "age" and you don't end up with very much. I will make it again, with these changes: I'll make a double batch. I won't add any sugar (I guess I was hoping it would be more like Compari and less like cordial). The cheap 2buckChuck I made it with was not a problem. This is one of those recipes that will be fun to play around with.
hsteckba
The Bay Area, CA
4/5/2008
I made this after drinking it at a country lunch with Susan Loomis. Initially it was a disappointing drink at four weeks after making the wine. It had a hint of mouthwash about it. I forgot about it for six months and tried it again.DIVINE.SUBLIME. Dinner guests wanted more, wanted the recipe . I have one bottle left which I am keeping to see if it is best at one year. But it's gonna be hard leaving it that long....
Anonymous
Sydney , Australia
5/27/2005
I made this recipe because I had a ton of oranges on hand and thought I could put good use to the peels. Also had a bottle of cheap wine, and some dregs of cheap coffee beans. Interesting concoction. I just sealed it all in a ziplock, tossed it on top of the fridge, and forgot about it for a month. First, make sure you filter the mixture through a coffee filter when you decant it after its incubation. Yeast from the surface of the orange peels will have grown, (but the benefit is the further fermentation of the mixture) and make the solution cloudy. Once filtered, the drink is this beautiful golden orange liqueor with a very complex flavor. I'm just not a big cordial fan and took it to a holiday party--it was sucked dry by the party masses. Who knew? My only change would be to go easy on the orange peel--too much imparts a bitter flavor that overwhelms the very delicate notes of the orange and coffee oils.
Kelli
New York
7/7/2004
