Joy of Home Wine Making (50 page)

1 pint dried orange and tangerine peels

1 cup sugar

1 bottle vodka

1 quart jar

Boil the canning jar or wash it well, rinse it in warm water, and pour boiling water into it. When the jar has cooled, pour out the water and put in the orange peels. Pour in the sugar and as much vodka as the rest of the jar will hold, leaving an inch or two clearance. Fit the jar with a sterilized canning lid and ring, or some other tight-fitting lid, depending on the jar.

Sometimes I put a barrier of plastic wrap between the jar and the lid if I am not using a canning jar lid.

Put the jar in a dark place, but somewhere where you will see it every other day or so. Shake the jar every day, or at least a few times a week for a month.

The sugar will dissolve gradually, and the color of the liquid will become a pale orange. It will take several months to leach the flavor out of the peels. Taste it once in a while to see how it’s doing. There is likely to be a very firm layer of pectin on the bottom of the jar. Ignore it.

Let the jar settle, and carefully pour out the liquid.

Taste the liqueur. If you want it sweeter, boil another ½ to 1 cup of sugar with half the amount of water, cool it, and add in increments, tasting as you go.

Filter the liqueur through a paper coffee filter or use several thicknesses of clean cheesecloth.

Store the liqueur in another jar or pretty bottle that has been cleaned and rinsed out with boiling water. Make sure the lid is tight. Keep in the dark to maintain the color.

This liqueur is infinitely useful. I make this with Everclear and use it for orange flavoring in cookies and cakes.

NUT LIQUEUR

A bit expensive, but very nice! You
must
use fresh nuts. Be picky when you buy them. I suggest going to a co-op.

2 lbs. fresh, unsalted, unblanched almonds, chopped OR the same amount of filberts or hazelnuts (though be sure they are fresh!)

1 cup sugar

1 bottle vodka or brandy

1 half-gallon jar or 2 quart jars

Rinse the jar out with boiling water.

Put the chopped nuts in the jar, and add the sugar and the vodka or brandy. Shake daily for a month or more until fragrant, then strain off the nuts, and add sugar syrup if desired. The color will be brown or tan. Filter or stand to clear. Nuts have oil in them, and so this will, too—it won’t keep as long as fruit will, but it is quite nice to have around. Don’t invite any squirrels over.

SEED LIQUEUR

You can use anise or caraway for this. It might not be to everyone’s taste. If you aren’t sure, make a small batch at first.

4 tablespoons anise or caraway seeds, bruised or half ground

1 cup sugar

1 bottle vodka or brandy

1 quart jar

Put the seeds into a clean jar that has been rinsed out with boiling water. Add the sugar and the vodka or brandy. Shake daily for a month or more until fragrant, then strain off the seeds, and add sugar syrup if desired. The color will be tan. Filter or stand to clear.

APPLE LIQUEUR

You want tart, flavorful apples for this. Grocery store apples won’t do.

2-3 lbs. tart/sweet flavorful apples

1 cup sugar

1 bottle vodka or brandy

1 half-gallon jar

Wash and core the apples, but don’t remove the peel. Chop them finely. Rinse out the jar with boiling water. Add the sugar and the brandy and fit the jar with a lid. Shake every day for one to two months. Sometimes the peel will give it a rosy tint.

Strain out the fruit, filter, and add sugar syrup to taste. This also might develop a pectin haze, so be sure to filter.

NOTE: This recipe also works for pears. The pears should be firm but ripe.

Either fruit takes a little spicing very well. Add some cinnamon stick and/or ginger to the fruit when soaking. Be sure not to use ground spices, as they will make the liqueur cloudy.

APRICOT OR PEACH LIQUEUR

1-2 lbs. dead-ripe apricots or peaches

1 cup sugar

1 bottle brandy or vodka

1 half-gallon jar or 2 quart jars

Wash and pit the apricots. Rinse the jar out with boiling water, add the apricots or peaches, sugar, and alcohol. Cover and shake once a day or so for one to two months. Strain and filter, then sweeten to taste with sugar syrup. These fruits are also nice lightly spiced with whole spices. Some people like to add a couple of the cracked pits to the fruit during soaking.

COFFEE VANILLA LIQUEUR