Thursday, 17 September 2009

Orange Wine


Thinly pared zest of 2 large oranges
250g granulated or caster sugar
1 litre/4 1/3 cups dry white wine
115ml/ 1/2 cup Brandy or Armagnac

I use a large kilner jar for macerating alcohol liqueurs as they the jar can be cleaned easily, and has a lid which stops any nasties getting in and is easily shakeable for combining.(to be extra sure you can always cover with clingfilm as well) Leave for about three weeks at which time strain off the peel and any sediment and decant into sterilised bottles. Put up to store. Bring out to celebrate the run up to Christmas - say the week before get the CD's on, a glass or two or your favourite home made liqueur as you are decorating your tree or doing some last minute baking of pressies for close friends and family

Makes about 1.1 litres/5 cups


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