Vin d'orange provençal de macération

Name: Vin d'orange provençal de macération
Total time: 60 min
Yield: Serves 25
Cuisine: Provence
Ingredients: 3 L (4 bottles) dry Provence rosé; 1 L (1 quart) eau-de-vie, 45% ABV; 1 kg (5 cups) sugar; 6 unwaxed bitter (Seville) oranges; 2 unwaxed sweet oranges; 1 lemon; 2 vanilla beans; 2 cinnamon sticks; 1 large airtight jar

Provençal bitter orange wine aperitif

⏱ 60 minServes 25Medium185 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients25 servings

3 L (12½ cups)dry Provence rosé
1 L (4¼ cups)eau-de-vie, 45% ABV
1 kg (2.2 lb)sugar
6unwaxed bitter orangesSeville oranges
2unwaxed sweet oranges
1lemon
2 clovesvanilla
2cinnamon sticks
1large airtight jar

3 L (12½ cups) dry Provence rosé
1 L (4¼ cups) eau-de-vie, 45% ABV
1 kg (2.2 lb) sugar
6 unwaxed bitter oranges Seville oranges
2 unwaxed sweet oranges
1 lemon
2 cloves vanilla
2 cinnamon sticks
1 large airtight jar

Serves 25. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Large airtight jar

Fine muslin cloth

Heavy stainless steel saucepan Glass bottles with airtight stoppers

Herbes de Provence

03 — Method

Use bitter oranges in season (January–March).
Scrub the fruit under hot water.
Cut into quarters, skin on.
Put the fruit, split vanilla and cinnamon in the jar.
Pour in the wine and eau-de-vie.
Seal and steep for 40 days away from light, stirring twice a week.
Strain through a fine cloth.
Make a syrup with the sugar and 200 ml (¾ cup) water, then cool.
Mix the syrup into the strained wine.
Bottle and wait 1 month before drinking.
Serve chilled as an aperitif, 40 ml (1⅓ fl oz) per glass. Please drink responsibly.