Making your own homemade Orange Liqueur is easy and you won’t believe how good it tastes!! Post may contain affiliate links.
Well, last Friday was Cranberry Liqueur and this Friday is Orange Liqueur! You know what they say…one can never have too much liqueur. Wait. They don’t say that? Well they should.
Like the squirrels, I have been putting away for winter. Unlike the squirrels, I have lots more options than just nuts and seeds. As I contemplate winter, I envision myself sitting in front of the fire, a steamy mug of something laced with a little something. What better to lace a steaming mug of something than some homemade fruity liqueur?
So, I turned to one of my favorite, putting things up book,Jam It, Pickle It, Cure It: And Other Cooking Projectsby Karen Solomon. This orange liqueur caught my eye. Unlike my cranberry, it is a two step process, but since time does all the work, I’m there! First you make an orange-flavored vodka. You can stop there if you’d like and use it like any other flavor vodka. But if you want an orange liqueur, you need to let it mellow longer with a simple syrup added to it.
Orange Liqueur or Orange Flavored Vodka
- 1 quart inexpensive vodka
- 4 sweet oranges like navel (organic preferably)
- 1 cup sugar
- 1 cup water
- 4 cups orange-flavored vodka
- To make the orange flavored vodka:
- Pour the vodka into a clean jar with a tight fitting lid. Wash the oranges and slice them into 4 to 6 pieces and submerge them in the vodka. Store in a cool, dark place for 2 weeks, shaking it once a day.
- Strain the liquid through a fine mesh sieve or a cheesecloth. Return the vodka to a jar, and put it back in it’s cool, dark place to age for 3 weeks to mature the flavor.
- To make the Orange Liqueur:
- Make the simple syrup by combining the sugar and water in a saucepan and heat, stirring, until the sugar dissolves. Cool completely.
- Pour the vodka into a jar, start by adding 3/4 cup of the simple syrup and taste. Add more if you want it sweeter, but it will get sweeter as it ages. Label it, cover tightly and store in a cook dark place for 6 weeks.