Le Vin D’Orange
In Handmade Gifts from the Kitchen, Alison Walker’s recipe for this aperitif from Provence mentions a tradition of making it with Seville oranges.The recipe lists sweet oranges but I decided to try it with a mixture of Naveline and Seville oranges. The end product is slightly cloudy in colour, but the flavour is a blend of fruit and vanilla.
Juicy sweet oranges combined with blended whisky and cinnamon create brightly coloured fruit liqueurs. This year I used sweet Naveline oranges from Ave Maria and their fresh, rich flavour proved an ideal partner with the whisky, sugar and spice. The recipe is one I like to share when teaching an Edible Gifts course at Vale House Kitchen Country Skills Cookery School.
I first made Quince Vodka in 2010 but resisted bottling it the following year as a lack of fruit prevented making anymore. Six years later, with a fruit from Worcestershire to make up some
for next year, I finally bottled the first vintage. I am confident it has been worth the wait.
A delicate, clear colour and a full flavoured Quince liqueur.
400g Quince, peeled, cored and cubed.
1) Place the cubed Quince in a 1 litre Kilner or Le Parfait jar. Pour over the vodka and seal the jar.
2) Leave the jar for at least a year, the pieces of Quince should turn a deep orange. Strain the mixture through a jelly bag or a double piece of muslin.
3) Measure the liquid and pour into a bowl. Add 50g granulated sugar to each 400ml of liquid. Stir the sugar over 2-3 days until completely dissolved. Bottle the liqueur.
For bottles, Bottle Company South