Artisan jams and jellies, canning, and cooking with preserved foods.
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 goodcocktails.com. 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 thing...you 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