Issue No. 13

Home-made
Orange Liqueur
By Karen Burns-Booth
INGREDIENTS
600ml dark rum
1 bottle dry white wine
300g (100ozs) golden caster sugar
8 oranges, unwaxed
Peel large strips of zest from the oranges with a vegetable peeler. Divide the orange zest
between two sterilised jars or wide necked bottles.
Add sugar, rum and wine - again, dividing it equally. I use two 500ml Kilner jars. Seal the
jars and give them a good shake. Store in a cool, dark place for six weeks before
decanting the liqueur through a sieve into sterilised decorative bottles; discard the
orange peel, or use it in poached or stewed fruits.
I sometimes dry the orange peel in a cool oven overnight and add it to sugar to be used
for cakes and pies, or add it to stews and daubes etc.
Whilst the liqueur is maturing, give the jars/bottles a good shake once or twice a week.
This vibrant orange liqueur is wonderful served over ice, ice cream, with soda water or
lemonade or when splashed into or onto festive fare. It looks stunning when decanted
into pretty bottles with all the decorative trimmings like bows, tags, labels, dried flowers
etc.