City Palate

The Entertaining Issue - November December 2017

Vin Orange
Vin d’Orange.html

July/Aug 2014

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.