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As a reader commented once: "This is a very cool way to have your rum without a frown. A lady's drink..." although I think the gentlemen will enjoy it in equal measure this spiced rum recipe. So easy and you get a pure, natural orange liqueur which is a very mild drink by itself or you can make use of it in sweet and savory dishes.
Orange or other Citrus Liqueur - Kopiaste..to Greek Hospitality Orange or other Citrus Liqueur - Kopiaste..to Greek Hospitality
The method for making a lot of homemade liquors involves some cooking. You’re essentially making a syrup like simple syrup, only with flavorings. Centrifuge and juice are the simplest ideas, but you can also make a mandarin jam after eliminating the white filaments and seeds. Add the alcohol, close tightly with the lid and place the jar in a cupboard and let them steep for 18 - 20 days. (At this point if you do not want to make candied mandarin peels, you extract the juice and just prepare the syrup and mix with the leftover alcohol). After making the Coffee Liqueur using leftover syrup from a Cherry spoon sweet, I’ve been using leftover fruit preserve syrups a lotwhen making liqueurs and the flavour is even better! Could I Leave You from the Sondheim musical Follies, performed here by Dee Hoty for My Favourite Broadway: The Leading Ladies in 1998, a highly comforting yet exhilarating concert that I revisit frequently. This is such a good song in anyone’s hands, but Hoty has precisely the steel and elegance and control that makes it really shine.Place all ingredients except for lemon juice in a saucepan and boil for 5 minutes. Remove from heat, add lemon juice and discard lemon peel. The clear vodka will eventually take on a golden orange hue. Taste the vodka from time to time to judge the flavour but remember that there’s no sugar in it so it won’t taste like the flavoured vodkas at the shop yet. At this point if you do not want to make the candied mandarin peels, you extract the juice and just cook the syrup for ten minutes. You then mix the syrup with the leftover alcohol). I filled a big glass jar with mandarins, poked them and then poured the alcohol on top to cover them. I stored it in the cupboard and let them steep in the alcohol, for 18 days. The more you leave them, the better. If I was not in a hurry to finish the drink, I may have left it more but the result shows that they were more than enough. The alcohol to be use must be a neutral spirit. You can read more details in my recipe for Cherry Pit Liqueur.
Homemade Mandarin Liqueur [vegan] - Hungry and Frozen
The formula to make an Orange or other Citrus liqueur, such as lemons, bergamot, mandarin, bitter oranges, pomelo, etc is very simple. You take the peel or zest and steep it in alcohol to extract the essence of the fruit. Then you make a simple syrup with sugar and combine both together. Next, remove any remaining peel from your mandarins and do your best to remove as much of the white pith as possible clinging to each segment. This whole prep section is quite fiddly and messy but it’s worth the effort for the delicious results. Put the mandarin juice, mandarin peels, sugar, water and cinnamon and bring to a boil. When it begins to create froth, turn off the heat before it overflows. Leave it on the ceramic stove until it cools*.I remembered seeing this procedure last year on television and searched my cooking notebooks to see if I had recorded it.I had listed the ingredients but the notes on the procedure were a bit vague so I decided to see more recipes on the internet and get everything clear before proceeding. As nothinggoeswasted in my kitchen, I thought of a way to make good use of them, so I made these delicious and addictive mandarin candied peels, which have a mild, boozy aftertaste.
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