| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New Orleans | Wildgame, Beverages | 1 | Servings |
INGREDIENTS
| 5 | Oranges, Louisiana Naval | |
| 2 | Lemons | |
| 5 | qt | Wine, dry white |
| 2 | lb | Sugar |
| 4 | c | Brandy |
| 1 | Vanilla bean | |
| 1 | Piece (1/2) orange rind, dry |
INSTRUCTIONS
Grate the skins of the oranges and lemons and reserve. Quarter the fruit and place in a demi-john or other large container (crock or glass). Pour in the wine, then add the grated skins, sugar, brandy, vanilla bean and piece of dried orange rind. CLose off the jar and store in a cool dark place for 40 days. Strain through cloth and bottle. Serve chilled. Source: Leon Soniat, New Orleans Times-Picayune, 28 Aug 1980 Recipe date: 08/28/80 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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