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1
In a large glass jar, mix together the sugar, white wine, and vodka until the sugar dissolves.
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2
Add the orange and lemon quarters.
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3
Scrape the seeds from the vanilla bean and add them to the jar, then drop in the pod.
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4
Cover, and let stand undisturbed for 1 month in a cool, dark place.
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5
After 1 month, remove and discard the fruit; remove the vanilla pod (it can rinsed, dried, and used for another purpose; see page 14).
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6
Pour the mixture through a mesh strainer lined with a double thickness of cheesecloth or a coffee filter, then funnel the vin dorange into clean bottles.
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7
Cork tightly and refrigerate.
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8
Serve over ice in small glasses with a twist of orange or lemon zest.
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9
Vin dorange will keep for at least 6 months in the refrigerator.
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10
Although vin dorange is usually made with sour oranges, if you can find only regular oranges, try this version, which is also quicker: In a large glass jar, mix together 1/2 cup (100 g) sugar; 1/2 cup (125 ml) vodka; one bottle (750 ml) rose wine; 1/2 vanilla bean, split lengthwise; and 1 cinnamon stick.
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11
Add 2 navel oranges and 1 lemon, each quartered.
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12
Cover and let stand in a cool, dark place for up to 2 weeks, shaking every few days.
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13
Strain through cheesecloth and funnel into clean bottles.
