Vin d’Orange

Mix the ingredients in a large canning jar, cover and infuse in a cool place for 20 days. Then pour through a fine sieve into bottles. Keep refrigerated, well closed.

To serve: 1/3 vin d’orange in champagne glasses form, fill up with spumante or prosecco respectively. Or 350 g of mixed dried fruits such as figs, dates, apricots and light raisins with 3, 5 dl of Vin d’orange bring to a boil and infuse for five minutes at low temperature. Remove with a skimmer, make the wine another 2-3 min and pour hot over the fruit. Bring to the table cooled down.

Tip: The sweeter the wine, the less sugar must be added.

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