Rating: 5 stars
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The bitter component is gentle here; what comes through is a warm, sweet spice infusion that's excellent in an old-fashioned cocktail or stirred into a cup of mulled wine. (Note: It's illegal to ship spirits in the U.S.)

Elizabeth Colling
This Story Originally Appeared On sunset.com

Gallery

Yunhee Kim; Styling: Kelli Ronci

Recipe Summary

total:
1 hr
Yield:
Makes 5 cups (serving size: 1 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°. Remove zest from oranges with a vegetable peeler and put zest on a baking sheet (save fruit for another use). Bake until zest dries, starts to curl up, and begins to brown, 20 to 25 minutes. Let cool.

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  • Put all ingredients except sugar in a 1-qt. glass jar and seal tightly. Let sit in a cool, dark place for 2 weeks.

  • Strain liquid through cheesecloth into a 1 1/2- to 2-qt. glass jar (save flavorings) and set aside. Put flavorings in a small saucepan with 2 cups water. Cover and bring to a boil, then reduce heat and simmer 10 minutes. Set aside.

  • Cook sugar in a small saucepan over medium-high heat, lifting and shaking pan occasionally, until sugar caramelizes and turns deep amber, 8 to 10 minutes. Pour caramel into liquid in pan (it will bubble furiously and may firm up). If needed, return pan to medium heat and cook, stirring, for a few minutes until caramel melts again.

  • Set pan in a bowl of ice water until liquid is cold, about 10 minutes. Pour into jar with first infusion. Seal and let stand in a dark place 5 days.

  • Strain final mixture through cheesecloth into a glass measuring cup and discard flavorings. Divide bitters into small jars and seal tightly.

  • *Find at liquor stores.

  • Make ahead: Up to 1 year, chilled.

  • Bottle it: 5-in. clear glass bottle, $99; save-on-crafts.com

Nutrition Facts

36 calories; calories from fat 0%; protein 0g; fat 0g; saturated fat 0g; carbohydrates 1.3g; fiber 0.1g; sodium 0.1mg; cholesterol 0mg.
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