Etrog Esrog Liqueur Recipes
ETROG /ESROG LIQUEUR
The etrog (citron) is used by observant Jews worldwide for the holiday of Sukkot, imported from Israel. What do you do with it after the holiday?
Provided by RivkaD
Categories Beverages
Time 30m
Yield 1 quart
Number Of Ingredients 3
Steps:
- NOTE 1: Cheapest vodka works OK, but the mid-level vodka gives a much smoother finished product. High-end vodka is not significantly better in the end than mid-price vodka.
- NOTE 2: If you cannot find the extra-fine sugar, take regular sugar and process in your blender to make extra-fine. The only reason is because it dissolves better.
- Peel 3 etrogim - avoid the bitter white "pith".
- Put the peel in a 1-quart bottle with 2 cups vodka and close up for a week or longer. (I do not know if you get more flavor soaking the peel longer, please e-mail me if you try it and find out.).
- Discard the peels.
- Add 1 1/2 cups extra-fine (bakers) sugar and shake or stir vigorously until dissolved.
- Add 1 more cup vodka. Shake until clear.
- Close jar and store in a cool, dark place at least 6 weeks. Aging it longer makes for a smoother, more agreeable l'chaim.
ETROG (ESROG) JELLY
The etrog (citron) is used by Jews worldwide for the holiday of Sukkot. What do you do with it after the holiday? My instructions are for someone like me who (almost) never makes jelly. You need 2 days before cooking to soak the etrog to get rid of bitterness. Get long tongs to take jars out of boiling water. For a small quantity, use 2 esrogim, 3/4 cup sugar, 1 tblsp pectin, 3-4 tblsp orange marmalade. Save & re-use glass jars with lids (jelly, pickles, anything).
Provided by RivkaD
Categories Jellies
Time 2h
Yield 6 cups
Number Of Ingredients 4
Steps:
- GET RID OF BITTERNESS: Wash etrog and trim off the ends. Slice thinly, or chop. Put the slices and the seeds into a cheesecloth bag. Day 1: Cover with water and let stand at least 12 hours. Bring to a boil, and simmer uncovered for 20 minutes. Drain fruit. Cover with cold water & repeat on Day 2.
- Day 3: Drain fruit, then cover with cold water & simmer uncovered 1 hour. Take out the bag of fruit and seeds. Let it cool down, then squeeze every drop into the pot and throw out the mush.
- Mix pectin with 1/4 cup sugar. Add sugar, pectin & marmalade and simmer. To become jelly, there has to be the right concentration of sugar, so if you put in more water or less sugar it takes longer to boil down. It will probably reach 200º quickly, but then it takes up to an hour to get up to "jelly" temperature (220º-222º). After it gets to 215º stir constantly and DO NOT WALK AWAY - it burns easily. If it does burn, just dump the jelly into a clean bowl, wash out your pot, put the jelly back in and continue.
- Put a saucer in the freezer to check for when your jelly is done. It should gel when you pour a little on your very cold saucer. If it still won't set after getting to 220º, cook 15-20 minutes more! (You could also just quit & call it etrog syrup.) If you overshoot the "gel" point, you will end up with more of a candy than a jelly.
- How to put in jars: Put your clean jars and lids in a pot, fill the pot and jars with cold water. Bring to a gentle boil for 10 minutes. Drain out a hot jar, fill with hot jelly leaving 1/4" "headspace," put on the hot lid tight. As it cools, the little button on the top that popped up when you first opened it will pop down again. This is what keeps out the bacteria that would spoil the jelly.
- Keeps 3 years in pantry. After opening, keep in fridge 4-6 months.
Nutrition Facts : Calories 411.7, Sodium 30.3, Carbohydrate 107.5, Fiber 0.8, Sugar 99.2, Protein 0.1
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