Vin d'Orange

Name: Vin d'Orange
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

Recipe from Sally Clarke

Adapted by Julia Moskin

Updated June 11, 2024

Vin d'Orange — Hiroko Masuike/The New York Times

Rating: 4(113)
Comments: Read comments

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. —Julia Moskin

Featured in: D.I.Y. Cooking Handbook

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Ingredients

3organic tangerines or oranges, with a good balance of tart and sweet
2lemons or grapefruits (or one of each)
1½cups sugar
½vanilla bean, split lengthwise
1cinnamon stick, about 4 inches long
2liters rosé (about 2½ bottles)
1cup of vodka
¼cup dark rum

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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 ¼ 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.

Ratings

4 out of 5

113 user ratings

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Comments

maxcat7 years ago

I put a batch of this up on May 1st but now I notice the citrus has little white spots all over it, and it seems to be a little effervescent. Does that mean it's spoiled?

Boehker4 years ago

I make this every year to give as Christmas gifts. Since I have started making bread during Covid, I found my Cambro 4-liter container for proofing bread is great for this too. I use large organic navel oranges and large organic lemons, and pry the vanilla bean open so the seeds can be released into the mixture. After 6 weeks the flavor is pure and refreshing, and better than Campari (which has been made with artificial coloring since 2007). This Vin d'Orange makes a wonderful Negroni.

MaryMcC7 years ago

Need a gallon container for this. Best if it has a wide mouth top.

CLHK2 months ago

This is unbelievably delicious! Mine wasn’t bitter at all, even right after straining! And the “pickled” fruit is amazing, too! Off to the store to get ingredients for another batch, just made half a recipe this time, it won’t last long!

bonsan2151 year ago

Love, love, love this recipe. Delicious with club soda or prosecco. Made a double batch in early November and bottled it for friends for a holiday gift.

Smallfat Dog1 year ago

On my second batch. The first go around I found it to be bitter (as did another reviewer) and gave most of it away. I tasted it again a week later after it had been filtered from the citrus and loved it. The flavor mellowed out from bitter to refreshing.

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