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Peel four oranges as thinly as you can (without the white) and place in a jar. Add three cups of alcohol, such as tsikoudia, or vodka, ouzo, raki etc and leave it for 15 days, or more to steep.
[Recipe + Video] Easy Mandarin Orange Homemade Liqueur
The alcohol to be use must be a neutral spirit. You can read more details in my recipe for Cherry Pit Liqueur. 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. Mandarin Liqueur or Mandarincello is a very simple spirit made by the infusion of mandarinsin neutral alcohol. The quality comes entirely from the quality of the fruit, as each variety has its own distinct taste. I also made a bergamot liqueur. However since I wanted the peels to make a Bergamot Fruit Preserve, I made the liqueur exactly the same way only instead of using the peels I used the zest of the bergamot. 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 removing them from the alcohol, I squeezed out the juice. The juice, which was extracted from the fruit was 2 1/8 cups and I used it to make the syrup, which not only makes the colour more vivid but also adds a wonderful, more intense taste to the drink. Any other citrus can be used. Smaller ones like mandarins or kumquats are added whole in the liquor.
Mandarin Napoleon Liqueur | Ocado Mandarin Napoleon Liqueur | Ocado
Greeks are very hospitable people and when you are friends with them whenever the occasion arises they will send you some of their home made or home produced products. We also have some friends from Crete and during the past years my eldest son, who is a student, has been working during the summer time in Cretan hotels. Whenever he used to come home on his days off, for a couple of days friends would send a bottle of their famous tsikoudia. Tsikoudia is their local drink made by distilling the leftover pomace after making wine. Whoever has been to Crete before knows that wherever you go, you will be offered a free drink of tsikoudia. So I have many bottles of tsikoudia from Crete and my relatives from Cyprus have also been sending me the Cypriot equivalent which is called Zivania. 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).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. When squeezing the oranges this great idea came up. To combine both oranges and tsikoudia and make an orange liqueur. Combine the peels with the vodka in the jar and place it in a dark cupboard for at least a couple of weeks but longer if possible. A couple of months might be best. Shaking the jar once a day will help disperse the flavour from the peel into the liquor. This is how you make liqueurs that are fruit flavored or herbal. It’s also how you make candy infusions. Although my husband comes from Arcadia, all his relatives live in Sparta, Lakonia. Sparta is situated on the foothills of Taygetus Mountain and is the centre of an agricultural plain whose focus is the Eurotas valley. It is the local centre for the processing of goods such as citrus and olives . Recently, it has invested in one of the largest and most modern fruit juice production and conditioning plants in Greece, and has built up a reputation of excellence for its orange juices, produced from Lakonia oranges.
Mandarin Cocktails to Add Sweetness to Your Sips 11 Mandarin Cocktails to Add Sweetness to Your Sips
As I said in my previous posts for Mandarin Marlaladeand Mandarin Cake,we do have a lot of mandarins, so I made a lot of recipes. I also made this Mandarincello, which is a Mandarin Liqueur. Separately, dissolve 3 cups of sugar in a litre of boiling water to prepare a syrup. Keep the heat low during cooking and as soon as the sugar is completely melted turn off the stove and let it cool well. Using a potato peeler, peel the coloured bit of the mandarin peels off trying to avoid as much of the bitter white pith as possible. Pour the sugar into a bowl (or better yet, a measuring jug so it’s easier to pour into the jar later) followed by the mandarin segments. Stir with a wooden spoon, crushing the mandarin pieces to release their juice, and keep stirring until the sugar has dissolved into the mandarin juice and is no longer gritty when you do a little taste test. Add the citric acid to the bowl and stir again. The method for making a lot of homemade liquors involves some cooking. You’re essentially making a syrup like simple syrup, only with flavorings.
There are many ways to make liqueurs but this time I made the mandarin liqueur using the whole fruit.
Homemade Mandarin Liqueur [vegan] - Hungry and Frozen
Reading about liqueurs I learned that orange liqueurs are also called triple sec and the general principle of liqueur-making is to take an alcohol base (sometimes called “neutral spirits”) such as vodka, ouzo, tsikoudia, tsipouro, zivania, raki or whatever neutral spirit your area produces and steep a flavoring in it for a time. Next, filter out any remaining solids, add sweetening, and age. Finally, bottle and serve. Every recipe is different, and many have somewhat different procedures, but they each pretty much come down to that and each flavor creates its own dynamics over time.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! For my liqueur I used the peel of four oranges which I put them in a coffee/tea jar, which had a filter on the top, filled it with tsikoudia and pressed the filter down so that the peels would submerge into the liquor. 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.
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