Brandy gets all wintery in this Winter Solstice Brew with flavors of anise, cinnamon, vanilla, orange and black pepper! Makes wonderful homemade Christmas gifts!
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Winter Solstice Brew
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.
Click here to pin this Winter Solstice Brew now!
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.
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.
Some more infusions you might like: Chamomile Pear Infused Vodka and Homemade Candy Cane Vodka.
Winter Solstice Brew
Ingredients
- 4 cups brandy
- 2 star anise
- 1 cinnamon stick 8-inch
- 1 vanilla bean sliced lengthwise
- 4 small sweet navel oranges scrubbed, dried, and chopped into 4 to 6 pieces
- 24 black peppercorns
Instructions
- 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!
Notes
Nutrition
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck
Jen S. says
The next time I try to make this brew, I'll probably zest the oranges rather than using the entire fruit because there was an overripe banana flavor from the orange fruit. Love the spices, though!
Vickie says
OMG I'm gonna try it. Sounds scrumptious.
Your descriptions have me laughing my rear off. LOVE it..
What a breath of fresh air !!
Adriana says
I don't think I could drink it straight. What could I add it to? It sounds delicious.
Pam Greer says
It really is great for sipping. I like to add it to any cocktail that calls for brandy.
Jodi Dehn says
How much does this make? Thank you!
Pam Greer says
It makes about 4 cups, since that is how much liquid you start with. I didn't measure the volume at the end, but I wouldn't think it would pick up that much liquid from the oranges, maybe some though.
Barb says
I'm a little confused... I just ran across this recipe. I don't understand why you would strain it after only 3 week... Then what? Return the oranges and spices to the jar to age? Or is it only the liquid and you discard the fruit and spices? Help please! TIa!
Pam Greer says
It only needs that amount of time to extract the flavor from the ingredients that you are infusing. You strain them out and then let it age longer to mellow in flavor.
Marie Elifau says
I just stumbled along, finding this and now I want to make it! But if it’s good for sipping, do you think it would work well as a kind of infused whiskey? I read the post on the bourbon, so it should work, right? I have Tullamore Irish whiskey, and was hoping it might do the job!
Pam Greer says
I was thinking of trying this with whiskey too, I think it would definitely work!
Linda Hunter says
Do you think this would work with clementines? or with dark rum? Can't wait to try it!
Pam Greer says
You would have clementine infused dark rum, which would probably be amazing!
Drew says
As I’m in Jamaica, I was thinking of trying this with Rum too.
Violet says
What a great idea for this upcoming winter! Thank you for sharing!
Michelle says
I’m excited to give this try this winter! I have a silly question though, is this a drink you would just sip on once it’s ready? I’m thinking if gifting to neighbors so I wanted to leave some suggestion on the gift tag.
Pam Greer says
It's great for sipping, you can also use it in any cocktail recipe that calls for brandy or an orange type liqueur.
Theresa says
Would this work with bourbon?
Pam Greer says
I don't see why not and now I think I'm going to try it!
Perky says
I have a few days before straining and couldn’t help myself take a taste. What to do, terribly bitter maybe the skins of the oranges. Undrinkable. Will it mellow in the remaining weeks? can I add some sugar? If it stays like this, the drain is the only place its going. 🙁
Pam Greer says
That's strange, I've never had it taste bitter. It will mellow with age, but if it's still not to your liking, look at my recipe for Orange Liqueur and follow the instructions for the simple syrup.
Perky says
sorry I cannot find that recipe. Do you have a search on your site? I couldn’t find it.
Perky says
I found the simple syrup recipe. How much do you think I should add to this brew?
Pam Greer says
I would start with just a little. 1/2 cup sugar in 1/2 cup water, dissolved over low heat, stirring just until the sugar dissolves. Let it cool and add that. Then just let it age. You can always do that again any time during the aging process if you want it sweeter.
Marta says
I had the same problem. It's now been mellowing over a year and still undrinkable (bitter). I need to find something to salvage it...did the sugar work?
Linnea Phillips says
Most of the bitterness in oranges comes from the pith (white part). You could avoid using the pith by peeling the zest off the whole oranges, then sectioning the orange flesh off the pith.
Jacquelyn Davis says
Would fresh oranges work? Don't think I can find dried oranges in D.C.
Pam Greer says
They call for fresh oranges, I just mean to dry them off after you wash them.
Perky says
Is a refrigerator = cool and dark? am having a problem with that part.
Pam Greer says
No, it just means don't store it on a shelf in the sunshine. A pantry works great, a basement or garage. Even just a kitchen cabinet.
Chelsie says
Once it has set for 5 weeks- what is the shelf life? How long is this good for? Expiration?
Pam Greer says
With all of the alcohol, this will last indefinitely. However, flavor wise, we try to drink it up within a year (an easy task!)
Natasha R says
Think this would be good with Vodka instead of Brandy?
Pam Greer says
It would lack some of the rich warm depth that brandy brings. It would have a much lighter feel.
Michelle says
I cant find star anise, what can I use in place of this ingredient?
Pam Greer says
Can you find anise seeds?
Mary Jo says
Is there anything I can use in place of the vanilla bean? I have a very hard time finding them where I live.
Thanks!
Pam Greer says
A little vanilla extract would work.
Cyndi M says
5 teaspoons vanilla extract = 1 vanilla bean. Real extract, not imitation vanilla.
Nick says
At the two week mark when it says to strain and return to a jar... does this mean the jar will now no longer have the oranges and ingredients ? As in just the liquid after the two week mark?
Pam Greer says
Yes. Then you let it age without the fruit to mellow and deepen it's flavor.
Sampson says
When you strain the oranges through a mesh, are you supposed to squeeze the juice out of them and let the liquid fall through? There is a lot of liquid held in the orange flesh, so it would change the flavor of the brew significantly, depending on decision. Otherwise, I suppose you could eat the infused oranges after straining. haha
Pam Greer says
It's up to you whether you want it to have a stronger orange flavor. I did not push on the oranges.
Stephanie says
I.was wondering, can I infuse it for longer? To give it more flavor???
Donna says
Can you store it in an outside refrigerator that isn’t used very much or would it be too cold?
Pam Greer says
Do you mean for steeping or just for storing after you've finished making it?
Lissa says
Hello! I made this about a week ago and have been shaking it every day. I’ve noticed it’s getting pressurized inside and that Is concerning me a bit. Is this supposed to happen? Thanks!
Pam Greer says
I've never had any of my infused liqueurs get pressurized! It sounds like it's fermenting. I don't know why it would be doing that, maybe your location is too warm? But anyway, I would open it up and release the pressure. Also you don't have to shake it really hard, you just want to agitate it a bit.
Lissa says
I’ll try putting it in a cooler place. Do you think it’s still safe?
Pam Greer says
Yes, I think it's still safe. Did you release some of the pressure? Does it still smell okay, no off odors?
Lissa says
Unfortunately I have a bit of a cold and can’t smell, but I’ll have my husband take a whiff when he gets home!
Pam Greer says
Oh, I hope you feel better!
Lissa says
Thanks!
Kim says
Do you have to strain it or can you gift it with the ingredients still in it? It’s so festive with the oranges.
Pam Greer says
I'm not sure, I always strain mine. I would worry that the flavors would get to intense if you leave everything in too long. You could give it to them with the ingredients in it and tell them to strain it, but that might be a hassle for them.
Erika says
Can you explain more about the dried orange? How long to dry it.. in the oven?
Pam Greer says
Oh, I just mean dry it off after washing it! I realize in my instructions, I didn't make that clear!
Erika says
Oh duh my bad! Thank you! 😀
Pam Greer says
I totally didn't make it clear in my instructions! Not your fault at all!
Cindy McG says
It sounds wonderful to me, except the peppercorns. Have you tried it without the peppercorns? Do you think it would work?
Pam Greer says
Yes, it would be fine without the peppercorns. The peppercorns add a little bit of spice and heat, so you would be missing that, but it would still taste good!
Amy PA says
I just found this recipe and I’m so upset.......that I didn’t find it sooner! This will be a staple. It looks so pretty. I can’t wait to taste it!!!
Pam Greer says
It's so good! You'll have to let me know what you think!
Alan Odinsson says
Absolutely lovely. I used this for my blot on solstice and had the rest with my family on christmas day. It went down a treat!