Vin d'Orange

• 3 organic tangerines or oranges, with a good balance of tart and sweet
• 2 lemons or grapefruits (or one of each)
• 1 1/2 cups sugar
• 1/2 vanilla bean, split lengthwise
• 1 cinnamon stick, about 4 inches long
• 2 liters rose (about 2 1/2 bottles)
• 1cup of vodka
• 1/4 cup dark rum

1. Slice the citrus in thick wheels and place it in a clean container (glass or hard plastic) with a wide mouth and a tight-fitting lid.
2. Add the sugar, vanilla bean, cinnamon stick, the rose and the vodka.
3. Stir this well with a spoon (not wooden, as it may harbor bacteria that could inhibit fermentation) and fasten the lid.
4. Keep the jar in the refrigerator, shaking occasionally to dissolve the sugar.
5. After about 6 weeks, mix in 1/4 cup dark rum and strain everything through a fine strainer or several layers of cheesecloth.
6. Store in bottles at a cool room temperature or in the refrigerator; it will last indefinitely.

oranges, lemons, sugar, vanilla bean, cinnamon, liters, vodka, dark rum

Taken from cooking.nytimes.com/recipes/1016215 (may not work)