orange liqueur
Ingredients:
– 5 or 6 orange peels
– 1 branch of cinnamon
– 0.5 liter/s of alcohol (tri-distilled for liquor)
– 600 g of sugar
Preparation
Clean the shells well once separated from the white coating and cut them into strips. Then place them in a wide-mouthed jar with the cinnamon stick and add the alcohol. Let stand 3 days.
Make a syrup with the sugar and half a liter of water to pour over the oranges. Let stand in a cool, dark place (not in the fridge) for 2 months, having the persistence to shake the bottle every week.
Then filter, with a paper coffee filter or canvas, passing into a clean glass container such as a large jar or bottle. Wait a couple of weeks to consume.
candied orange peel
We must know that the same quantity as the weight of the peels must be in water and also sugar (Ex: 200 g of peels, 200 g of sugar and 200 cc of water)
Once the rinds of the oranges to be used have been cleaned, place them in a saucepan and cover with water to blanch them for 5 minutes. Drain, change the water once more and boil for another 5 minutes and repeat once more. Then we will cut the shells into strips approximately 1/2 cm wide. Once this action is finished, it is weighed to calculate the amount of water and sugar to use.
We will proceed to make a syrup between the water and the sugar, stirring until it dissolves (the same weight as the rinds and the same amount of water). We confit the orange when it begins to boil, pouring the peels into the container and letting it cook for 5 minutes. Turn off the heat and let cool for an hour.
Put the container back on the fire and count another 5 minutes from when it starts to boil. Let cool for another hour and repeat this operation 4 times until you will notice that the shells will take on a translucent color and it is when the heat is reduced to a minimum, until they become transparent. Let them dry on a rack for 24 hours.
Once cool, sprinkle with powdered sugar and store in a clean, dry jar with a lid in a cool, dry place.
