Brandy gets all wintery in this Winter Solstice Brew with flavors of anise, cinnamon, vanilla, orange and black pepper! Post may contain affiliate links.
According to the weather forecasters, it’s going to be a cold and snowy winter. I’m ready for it. I made this Winter Solstice Brew from Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon towards the end of the summer. I’m kind of like a squirrel, only instead of nuts and berries, I tuck infused alcohol into every nook and cranny of my house.
This is one that I am really excited about. Who doesn’t love a good infused brandy, especially one infused all wintery with cinnamon and oranges and vanilla. I imagine this is in hot tea, or in one of those cute brandy snifter glasses that make me feel all Masterpiece Theatre as I swirl my brandy around in them.
I also have to say, that I posted this because in my notes on my calendar, it says “Post winter something for Blogher.” I have no idea what I meant by that. Anyone on Blogher care to enlighten me. I really must take better notes, make sure they are complete, the old brain is not what it used to be.
The good news is that this infuses for about 5 weeks, so if you start it now, right now, you can have it in time for the holidays.
- 4 cups brandy
- 2 star anise
- 1 (8-inch) piece cinnamon stick
- 1 (8-inch) piece vanilla bean, sliced lengthwise
- 4 small sweet navel oranges, scrubbed, dried, and chopped into 4 to 6 pieces
- 24 black peppercorns
- Combine all the ingredients in a clean, odor free wide-mouthed glass jar (all the better if you have a wonderful old canning jar). Label the jar, cap it tightly and store in a cool, dark place for 2 weeks, shaking daily.
- Strain through a fine mesh strainer or coffee filter. Return the infusion to it’s jar, recap it, put it back in a cool, dark place, and let it continue to mellow for 3 more weeks.
- Refrigerate or store in a cool dark pantry almost indefinitely!