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
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|Serving Size: 1 Serving (6787g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 324.8mg||11 %|
|Potassium 4546.6mg||120 %|
|Total Carbohydrate 1180.2g||347 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 1173.7g|
|Protein 7.7g||11 %|
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Calories per serving: 8946
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