This homemade liqueur tastes amazingly like the bottled brand when stirred into recipes for beverages and desserts.
Orange Liqueur ingredients
Yields about 3 cups
Notes:
Directions
Peel oranges, leaving inner white skin on fruit. Cut orange rind into 2- x 1/4-inch strips. Reserve orange pulp for other uses.
Combine brandy and orange rind in a jar. Cover tightly, and let stand at room temperature 3 weeks.
Remove orange rind; stir in honey. Let stand 3 days.
Strain off clear portion, and store in airtight containers; reserve cloudy portion for cooking.
This recipe is from The Southern Living Cookbook (Birmingham: Oxmoor House, Inc, 1987), 67.
Remove orange rind; stir in honey. Let stand 3 days.
Strain off clear portion, and store in airtight containers; reserve cloudy portion for cooking.
This recipe is from The Southern Living Cookbook (Birmingham: Oxmoor House, Inc, 1987), 67.
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