Orange Wine

From Saveur Magazine

4 bottles rosé wine (preferably Provençal)
2 cups grappa
6 valencia oranges, halved
3 lemons, halved
1 vanilla bean, split
2 cups sugar

In a 2 gallon or larger glass jar, combine all ingredients. Stir well to dissolve sugar.

Leave in a cool, dark place with a lid set lightly on top for 40 days, shaking gently once a day. Strain through a funnel lined with cheesecloth into clean, dry wine bottles. Seal with corks and refrigerate for up to a year.

44 Cordial

From Saveur Magazine

1 large navel orange
44 coffee beans
1 cup sugar (just over 44 tsp.)
1 liter white rum (roughly a quart)

Poke forty-four 1"-deep slits all over the orange with a paring knife; stuff a coffee bean into each slit.

Put the orange, along with the sugar and rum, into a widemouthed jar with a tight-sealing lid. Store and let steep in a cool, dark spot, swirling the jar occasionally, for 44 days.

Remove and discard the orange and strain the liqueur through a cheesecloth-lined strainer. Transfer to a clean bottle and store in the freezer until ready to drink. Serve neat or over ice.