from Gail Norton
This recipe is from Paula Wolfert.
3 organic oranges, coarsely chopped
1 bottle dry white wine (pinot gris or dry riesling are suggested)
1 c. berry sugar
1/2 c. brandy, cognac or armagnac
Put the orange pieces in a sterilized jar and pour in the wine. Cover and set in a cool, dark place for at least two weeks.
Strain the juice into a saucepan and add the sugar. Heat gently, stirring to help the sugar dissolve. Cool, then add the brandy. Pour into a sterilized bottle and seal. Let it sit at room temperature for at least a week and up to a year. Serve well chilled and with a twist of orange zest.