Try this Orange Liqueur recipe, or contribute your own.
Suggest a better descriptionLook for firm, heavy oranges which indicates lots of juice, and smooth-skinned ones free from soft spots and mold. Wash and peel oranges making sure to scrape ALL white rind from the peels to avoid bitter flavor. Add to liquor and vanilla bean. Steep 2-3 weeks, strain and filter. Add sugar syrup and let age for 4 weeks. The entire orange may also be used. Cut oranges into wedges and follow instructions. Gives opportunity to use tangerines, tangelos, or manderin oranges. Cognac or brandy may be used as the base liquor and additional spices or extracts can be added. Yield: 1 quart plus Container: Wide mouth 1/2 or 1 gallon jar
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Serving Size: 1 Quart (1320g) | ||
Recipe Makes: 1 Quart | ||
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Calories: 1917 | ||
Calories from Fat: 6 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.8mg | 1 % | |
Potassium 1171.2mg | 31 % | |
Total Carbohydrate 93.9g | 28 % | |
Dietary Fiber 12.6g | 50 % | |
Sugars, other 81.3g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1917
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