Notes: Start this aperitif at least 1 week or up to 3 weeks ahead (the longer it steeps, the stronger its flavor will be). Linda Wisner of Portland, Oregon chops the fruit strained from the aperitif and cooks it with onion, butter, and curry powder to make a sauce for roasted poultry.
2 bottles (750 ml. each) dry white wine such as Riesling
1 1/4 cups brandy
About 1 cup sugar
3 oranges (1 1/3 lb. total), rinsed and cut into 2-inch chunks
1/2 lemon (2 1/2 oz.), rinsed and cut into 2-inch chunks
How to Make It
In a 1-gallon jar, stir wine, brandy, 1 cup sugar, oranges, and lemon until sugar is dissolved. Seal airtight (if seal is rubber or synthetic rubber, cover jar top with plastic wrap before screwing on top). Let stand in a cool, dark place at least 1 week or up to 3 weeks, stirring occasionally.
Pour mixture through a strainer set over a pitcher (at least 2 1/2 qt.); save fruit for other uses (see notes) or discard. Taste, and add more sugar if desired. Chill until cold, at least 2 hours and up to 1 day.