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Prep Time: 60 Minutes Cook Time: 21600 Minutes |
Ready In: 21660 Minutes Servings: 6 |
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From Sunset 12/12 issue. I love orange bitters, but did not think you could really make it yourself. I have not tried this yet, but am looking forward to trying. This will keep up to one year refrigerated. Ingredients:
2 oranges, zest of |
1 (750 ml) bottle grain alcohol (everclear) |
10 cardamom pods (i believe green, but not specified) |
2 whole star anise pods |
3 cinnamon sticks, 2 1/2 inches each |
1 teaspoon whole cloves |
4 teaspoons chopped fresh ginger |
1 cup sugar |
Directions:
1. Preheat oven to 250 deg F. Remove zest from oranges with a vegetable peeler. (Use oranges for some other purpose). Bake until zest dries, starts to curl up and begins to brown, about 20-25 minutes. Let cool.
2. Put all ingredients except sugar in a 1 quart glass jar and seal tightly. Let sit in a cool, dark place for two weeks.
3. Strain liquid into a 1 1/2 to 2 quart jar, saving the flavorings. Set aside.
4. Put flavorings in a small saucepan with 2 cups water. Cover and bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat.
5. Cook sugar in a small saucepan, lifting and shaking the pan occasionally, until the sugar caramelizes and turns deep amber, 8 to 10 minutes.
6. Pour the caramel into the liquid in the saucepan - it will bubble furiously and may firm up. If necessary, return to medium heat and cook, stirring, for a few minutes until the caramel melts.
7. Set pan in a bowl of ice water until the liquid is cold, about 10 minutes.
8. Pour this liquid into the jar with the first liquid (from step 3). Seal and let stand in a cool, dark place for five days.
9. Strain this final mixture through cheesecloth into a glass measuring cup and discard the flavorings.
10. Pour into small bottles and seal tightly.
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