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| Home > Pagan Living > Cauldron Cookbook > Orange Liqueur | Search |
| Orange Liqueur |
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submitted by Cyn
Ingredients:
Zest of all the oranges…no white pith. (You can grate it off with fine
grater, just take the very thin colored skin.)
8 c orange pulp
(usually 10 or twelve oranges) I peel the oranges, then slip the pulp
out of the inner membranes, yes it is time consuming, but oh so very
worth it!
1 qt vodka (this is the time to use up the rather raw stuff
someone gave as a gift…you won’t taste the raw edge over the orange and
the sweet)
2 c honey (prefer raw honey, not the corn-syrup amended
store crud!)
Procedure:
You need a gallon jar, glass and with no metal in contact with the ingredients that will go inside. Put all the orange zest in, and the de-membraned pulp…sort of macerate it up somewhat: I use one of those handy long-necked Braun mixer/smusher electric toys. Add the vodka, lid tightly. Put it someplace cool, but not in the fridge…shake it up every couple days. After one month, set up a colander and line it with cheesecloth or a jam bag…place this over a good deep bowl. Pour your mixture through, and squeeze the pulp to extract all the liquid you can. This will make the result a bit cloudy, but its not a big deal later…as you will see.
Warm your honey up gently…I usually put a glass jar or measuring cup in a pan of warm water over very low heat. You just want it warm enough to pour easily. Mix this into the vodka/orange mixture back in the cleaned out gallon jar. (If you don’t like honey... make a sugar syrup with about 1 1/2 times the sugar (more than honey) to about 1 1/2 c of water. You will have to bring it to a boil to create the super-saturated solution..and then cool it down before use) I put this on the kitchen cabinet for a couple days… and stir it to make sure the honey isn’t too thick to stay mixed. Then, if it does seem to be staying all correct, I let it settle for a week. Now you want to very gently decant off the liqueur into smaller bottles…I dip it out of my jar with a ladle being careful not to disturb the sediment on the bottom. I put it in pint bottles, then I have lots of gifts for Samhain guests and loved ones. When I am down to the sediment clouded last… usually a pint or less, I stop. Store the bottles in the dark until Samhain.
Now that sediment layer..you can bottle it and put it in the fridge to flavor things. OR you can make something like tiramiso cake…only orange instead of coffee. I soak lady fingers in this sedimenty liquor, layer orange zest and chocolate nib enhanced marscopone cheese between, and top it off with a bitter chocolate sauce heavily orange flavored.
Comments:
We begin this even before Beltane…it needs a good six month age time before drinking; it is the most lovely color; that perfect golden-orangey harvest shade for the last harvest fest of the year. Now my favorite orange is the blood orange…deep red fleshed (also called Moro orange), but if you don’t want to look like you are committing slaughter you may use regular Valencia type oranges.