I live in a hidden bucolic corner of Riverdale, in the Bronx, and it’s a tradition in my neighborhood to leave little surprises on each other’s doorsteps during the holidays. Attempting to stand out in the crowd, I’ve tried something new every year: homemade marshmallows, birdseed and suet stars (that got mistaken for sesame candy), a calendar of local dog portraits taken by my daughter, a fireworks Chinese lantern. And then three years ago, I made orange-spiced wine and was told I had finally come up with the perfect present. It’s ridiculously easy?and delicious. It perfumes our house every year at Christmastime.
Photography by Margot Guralnick for Remodelista.

Above: Navel oranges ready for this season’s batch. Only the peel goes into the wine?we eat the leftover oranges for breakfast, lunch, and dinner (when we tire of them on their own, they’re especially good in a fennel salad with mint).
Above: The recipe came from Gourmet magazine?it appeared in a 2012 special-edition collection of Gourmet Holiday Recipes that I helped compile. Bay leaves and cloves are two of the crucial ingredients.

Above: Remove the peel in a single spiral, one per bottle (don’t worry; if it breaks, it works equally well and looks just as good).

Above: In addition to white wine?Pinot Grigio and Sauvignon Blanc are good choices?the secret ingredients are Grand Marnier, Pernod, and sugar. Heat the liquid ingredients plus some sugar, bay leaves, and cl...