Friday, January 27, 2012

Mandarin Orangecello; Fun & Boozy

I've received a wonderful, bountiful gift from my CSA box...mandarin oranges 2 shipments in a row.  I saved a few for eating fresh, but I wanted to try something special.

Using 14 organic Satsuma Mandarin Oranges of varying sizes, I have attempted Orangecello using THIS RECIPE from  My only substitutions were that I used blueberry-infused vodka for an extra fun flavor (I hope); and, of course, the Mandarin Oranges as opposed to navel.  I used the oranges for jelly...using THIS RECIPE by my SIL TJ.  Will post about the jelly later.

Peel the oranges with a paring knife, avoiding the pith.  My oranges proved to be difficult to peel with a knife because the skin pulled away from the fruit very easily, so I peeled by hand and scraped the pith off of the peel with the knife.  This took me about 45 minutes.  I might be a little bit Type A about this type of want some pith with your peel, just not too much or your Orangecello will be bitter.

Now, you are ready to place the peels in an airtight jar and pour the vodka of your choice (100 proof).  Seal the jar and wait...for 4-6 weeks.  I will be checking back in with a quick post once my orangecello is ready!  I hope this is as dangerous as it sounds, yee-haw!  xo, AB


  1. Hey, I will be there in about 6 weeks, save some for meee!

  2. Just a note from Auburn, CA where we host the Mountain Mandarin Festival, the pith on mandarins is not bitter. There is no need to scrape or peel the pith off. The peels of mandarins are wonderful diced in cookies, cakes, chicken, and more! How cool is that?! Mason Partak, Mason Made on Facebook or