How to Make Vin D’orange with Tamar Adler

How to Make Vin D’orange with Tamar Adler

Tamar Adler Feb 4 , 2016

When the celebrated food writer, Tamar Adler, emailed us about buying a case of Seville oranges to make vin d’orange, we struggled to keep our cool. We’ve been fans of her lovely writing and practical home kitchen advice since we picked up her book An Everlasting Meal. These days, we’ll read pretty much anything with her name on it and, fortunately, she’s quite prolific. Her articles appear in the pages of Vogue and the New York Times Magazine with increasing regularity.

She was kind enough to share her recipe. Those Seville oranges couldn’t have found a better home.

Vin D’Orange
Vin d'orange, as I first wrote it for Vogue, December 2013 (but with a small tweak, because no one had Sevilles that year.)

This can also be made with a combination of plain oranges and lemons, instead of with harder to find Sevilles. Both versions work beautifully. It can be halved for a smaller batch, but I recommend making it all.

2 bottles dry white wine, like Muscadet
1 cup vodka
1 cup sugar
1/2 to 1 vanilla bean, split lengthwise (this depends on how much you like vanilla)
1 cinnamon stick
6 Seville oranges, quartered, or 4 large navel oranges, and 2 lemons, quartered
Tools: large glass jar with lid

Combine everything in a big glass jar with an airtight lid. Weigh the fruit down with a bowl or glass that fits snuggly inside the jar. Seal, and put somewhere cool and dark, rotating occasionally, for a month or five weeks--you can always taste and decide. Strain the vin d'orange through a fine sieve, or cheesecloth, and pour into wine or liqueur bottles or Mason jars and refrigerate for up to a year.




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