Vin d’Orange

I'm not a big cocktail drinker. Yes, I enjoy a mojito or two when the mint is fresh in my garden during the summer. I have been known to be a fan of the Margarita with salt. Honestly, I am a lightweight when it comes to alcohol. I can't drink one pint of beer on a weeknight without feeling a little groggy at work the next day. I'm not sure if this is a blessing or a curse. I know it has been both at one time or another.
Despite this fact I still enjoy having a little sip of something before dinner or sitting by the wood stove in the evening. Recently, I found myself with a few too many Seville Oranges and decided to give Vin d'Orange a try. The description was of a light summer drink, but I found with the addition of vanilla and cinnamon it makes a perfect winter warm up. Many recipes are easier than mine, they just call for cutting up the fruit, not zesting or juicing. They also need to sit a little longer. I found this was ready to go within two weeks. It did take a little extra straining, but it was worth the time. You can also make it with regular Naval Oranges, but you will need to adjust the sugar. The recipe is flexible, I recently saw another recipe that included dark rum. The Seville's I have left seem to be holding up pretty well in my cold storage. Maybe I'll make another batch.

Vin d’Orange
adapted from Ready for Dessert by David Lebovitz
1 750 ml. bottle rosé wine
1/2 cup vodka
1/2 cup sugar
1 vanilla bean, split lengthwise
1 cinnamon stick
4 Seville oranges, zested and juiced
1 navel orange, zested and juiced
Tools: large glass jar with lid

Combine all ingredients in a large glass jar including citrus zest and juice, cover and let stand in a cool, dark place for up to two weeks shaking every few days. Strain through cheesecloth and funnel into clean glass bottles. I wanted mine to be exceptionally clear, so I also ran it through a coffee filter. Cork and refrigerate for up to one year.