Ingredients:-2 (750-ml) bottles dry white wine
1/2 cup sugar
1/4 cup orange liqueur such as Grand Marnier
1/4 cup Pernod
2 whole cloves
4 Turkish or 2 California bay leaves2 navel oranges
Method:-
Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved.
Remove zest from oranges in a continuous spiral using a vegetable peeler and cut off any white pith with a paring knife.
Reserve oranges for another use and divide zest between empty wine bottles.
Fill bottles with orange wine and cool, uncorked, 1 hour.
Cork bottles, then chill at least 4 hours.
Note: Orange wine can be chilled up to 1 week.
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