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Arancello Recipe

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This recipe for Arancello, by , is from Jamie Learns to Cook: How We Survived the Covid-19 Quarantine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jamie Suriano

Category:
Category:

Ingredients:  
Ingredients:  
6 organic oranges, zested
2 cups grain alcohol or vodka
2 cups water
1 cups extra fine white sugar

Tools:
Glass jar with lid to hold alcohol
Vegetable peeler
Coffee filters
Clean bottles with corks to hold 7 cups liquid cumulatively

Directions:
Directions:
To make the alcohol mixture:
Wash and dry the oranges.
Peel the oranges using a vegetable peeler to get only the zest and avoid the pith which causes bitterness.
Put the zest into a glass jar big enough to hold the zest covered with alcohol. Seal the glass jar.
Place in a cool, dark place to rest for at least 21 days, avoiding direct sunlight. Shake occasionally.

To make the simple syrup:
In a 2-quart, heavy saucepan, on medium heat, stir water and sugar until sugar is dissolved. It is not necessary to boil the water. Let it cool completely.

While simple syrup in cooling, pour the alcohol through a fine mesh colander lined with a coffee filter to catch the zest. Replace filters as needed until all the alcohol has been filtered. Discard filters and zest. Set aside.

Pour about the simple syrup into the alcohol. Stir gently to mix. Taste and add more simple syrup if desired. Pour into glass bottles. Seal with corks.

Rest Arancello in the bottles for at least 15 days before consuming.

Arancello is best enjoyed placed in the freezer 24 hours before consuming. Serve after dinner, directly from freezer in well chilled shot glasses. Though it is served in a shot glass, it is a digestive to be sipped.

Number Of Servings:
Number Of Servings:
7 cups
Preparation Time:
Preparation Time:
45 mins plus at least 37 days resting / freezer time
Personal Notes:
Personal Notes:
You may need a couple additional oranges, depending on size. Experiment with different variety of oranges to determine with best suits your taste. Blood oranges make an excellent Arancello, however, the alcohol mixture made will be slightly reddish in color instead of orange.

Use organic oranges, if possible. The alcohol leaches out all the oils (and everything else) from the skin of the fruit. If organic is not possible, use a fruit and veggie wash to clean your oranges first. This will help insure as much of the insecticides, pesticides, etc. as possible are removed before putting the skin into the alcohol.

If you have simple syrup left after making this recipe, store in a condiment squeeze bottle for up to 4-6 weeks in the refrigerator and use to make cocktails, sweeten ice tea and other beverages. You may not use all of the simple syrup or you may need to make additional simple syrup depending on how sweet you like it.

Arancello is typically milder in taste and not tart like limoncello so be careful to not overpower the delicate flavor with too much simple syrup.

 

 

 

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