5 ea oranges, louisiana naval
2 ea lemons
5 qt wine, dry white
2 lb sugar
4 c brandy
1 ea vanilla bean
1 ea piece (1/2) orange rind, dry

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.