Tangerine Liqueur Recipes

TANGERINE LIQUEUR

Steps:

• Wash and peel tangerines. Remove any large pieces of pith remaining on inside of peel. Section tangerines and then cut each section into two or three pieces. Put tangerine pieces and peel in a jar with vodka, water, cinnamon, and cloves. Add white sugar and shake vigorously until sugar is dissolved. Cover. Let mixture set for three weeks, then strain and let the liqueur settle until clear. This usually takes a week or ten days.

HOMEMADE TANGERINE LIQUEUR

Steps:

• Remove rinds from tangerines and scrape and discard white part from the inside.
• Save peeled tangerines for another use.
• set rinds on a jelly roll pan and place in a heated 250* oven and turn off heat. Leave in oven for 2 hours.
• Open oven door ajar and leave rinds in there overnight.
• Combine sugar and water in a saucepan. Heat, stirring constantly until sugar dissolves. Let cool, then stir in 2 cups vodka.
• Stir again to dissolve any sugar, add remaining vodka and stir again.
• Place dried tangerine rinds in a half gallon jar or glass container that has a screw cap. Pour in sugar, vodka mixture. Shake to mix.
• Cap tightly and let stand in a dark place for 4 weeks. Strain through a coffee filter into a sterilized bottle. Seal or cork. Makes 1 quart.

TANGERINE LIQUEUR

Steps:

• Wash the tangerines well, cut them into pieces along with the peels and put them in a large jar.
• Then add the orange peels and cinnamon sticks.
• Finally, pour the pure alcohol, close the jar tightly and leave it in a dark place for 1 day.
• During this time, prepare the syrup from the distilled water and sugar, so for this purpose pour the water into a large cookware, add the sugar, put it on the stove at medium heat and stir, until it has melted.
• The syrup should boil for 10-15 minutes and if desired, you can add different flavors.
• After 1 day, open the jar and strain the liquid through a cheesecloth, add the prepared syrup to it and mix everything well.
• Pour the finished homemade liqueur into a suitable bottle and store it in a dark and cool place.
• Cheers with my tangerine liqueur .

KUMQUAT-TANGERINE LIQUEUR

Steps:

• Peel strips of zest from lemons and tangerines with a vegetable peeler, avoiding white pith; reserve fruit for another use. Put zest, kumquats, and vodka in a large nonreactive jar; cover and let stand at room temperature 2 to 3 days. Stir in simple syrup to taste. Refrigerate 1 day.
• Strain through a fine-mesh sieve, reserving some fruit for garnish, if desired. Divide among clean jars. Add some soaked fruit or strips of zest, if desired. Refrigerate up to 3 months.