Orange wine

Oranges have long been given as Christmas gifts. As expensive imports, these citrus fruits were highly prized in the 18th century. An orange, given as a gift – perhaps in the form of a clove-studded pomander – would not only bring scents of summer and vibrant colour to the home of the recipient, but would also be considered a symbol of prosperity.

Today, the tradition of giving oranges at Christmas is still strong and many children living in the UK will wake up on Christmas morning to find an orange, clementine or tangerine at the toe of their stocking.

If you are short of ideas for Christmas presents, or want a grown-up twist on the traditional ‘orange in a stocking’ idea, why not consider a cask of orange wine? You’ve still just about got time to prepare and tun it before the big day!

A recipe for orange wine from The Cookbook of Unknown Ladies

A recipe for orange wine from The Cookbook of Unknown Ladies

To Make Orange Wine

Take forty gallons of water, a hundred best Jam[aic]a sugar, the whites of 32 eggs beaten well. Mix all thes together. Pare two hundred and forty oranges very thin. Boil the liquor an hour & skim it while any skim rises, then pour it on the rind of the oranges & when it is neare cold, strain 12 quarts of orange juice into it & barm it rather warmer than you would ale. Stir it twice a day for 3 days, then tun it the third day. When it has done working in the cask, put in seven quarts of brandy. This quantity makes a barrel. There will be some liquor left after tunning, which must be carefully kept to fill your cask while working. If it should not work well in the tubs, tun it sooner than the 3 days. If the oranges be large, you need not pare so many.

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