Cara Cara Citrus Liqueur Recipes

CARA CARA CITRUS LIQUEUR

Steps:

• Sterilize 2 glass quart jars, with lids, by running them through the dishwasher or immersing them in boiling water for 10 minutes. With a vegetable peeler, remove the peel, not the pith, from 4 or 5 oranges. Place 1 1/2 ounces of peel into each quart jar.
• Juice all the oranges to yield about 1 1/2 cups of liquid. Press the juice through a fine strainer to remove pulp and seeds. You should have about 1 cup.
• In a small saucepan, bring the sugar and water to a boil. Add the juice to the sugar syrup in a steady stream, stirring continually. Bring the flavored syrup back to a boil, then pour half into each jar.
• Allow the mixture to cool completely, then pour 2 cups of vodka into each jar. Shake the jars well, then tuck them into the back corner of a closet. After one month, strain the liquid. Pour the citrus liqueur into decorative bottles with caps or corks. It will be ready to drink, but will become even more flavorful after another month.

SPARKLING CIDER AND CARA CARA ORANGE PUNCH

Steps:

• Grind ginger to a fine powder in a spice grinder, then mix with sugar in a shallow dish. Rub lemon wedge on rims of 12 glasses, then dip rims in ginger-sugar mixture.
• Mix orange juice and cider, and Calvados if using, in a large punch bowl. Serve with ice, and garnish with candied citrus.

CARAMEL LIQUEUR

Steps:

• Remove the labels from the cans of milk. Place the cans into a large saucepan, and cover with a few inches of water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 4 hours. Keep an eye on the water level, and add water as needed to keep at least an inch of water above the cans. After the cans have boiled for 4 hours, remove from the boiling water and set aside to cool for 35 minutes.
• Open the cans and scrape the browned milk into a bowl, whisk in the spiced rum until smooth, then pour into a bottle with a top. The liqueur will keep for several months in the refrigerator.

CARA CARA CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 standard muffin cups with papers.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Beat white sugar, butter, and orange zest together in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes; beat in eggs, one at a time, beating well after each addition.
• Stir cream, orange juice, and vanilla extract together in a cup.
• Beat flour mixture into butter mixture on low speed in 3 batches, alternating with cream mixture and ending with flour mixture, just until fully combined. Fill prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 25 minutes. Allow to cool completely on a wire rack, about 30 minutes.