Orange

Ingredients

• Pare very thinly the rind of twelve oranges
• in a gallon of best unsweetened gin
• add to it -±Ib. of powdered sugar-candy

Method

1. 1

   Infuse the orange rind in gin for a month in a tightly closed jar.

2. 2

   Strain off the liquid, add powdered sugar-candy, and leave for a week or ten days until dissolved, then filter.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 31. The excerpt below is the record exactly as published.

orange rind, and two bruised nutmegs ; let it stand for ten days, keeping it in a warm place, then add to it three pints of clarified syrup, mix well, and bottle- off. Coffee Liqueur ( Suite au Cafe). — Roast 125 coffee beans to a delicate rich brown, but without a trace- of burning, make a syrup with lib. of good Demerara sugar (30 degrees), put the coffee into this, and let it boil up sharply two or three times with hardly any interval, then pour it all, boiling, on to one and a half pints of spirit ; let it infuse, closely corked,, berries and all, for a month, then filter, bottle, and seal elosely. 62 PICKLES AND PRESERVES. Damson Cordial. — Prick some sound, ripe damsons all over with a needle, then pack them into wide mouthed bottles, in alternate layers of fruit and caster sugar ; when the bottle is half full put in a lemon and an orange sliced or chopped (remove the pips), six or eight cloves, a small bit of cinnamon, joz. whole ginger, and a vanilla bean. Now fill up the bottle with fruit and sugar as before, and pour on to it a bottleful of the best gin, cork tightly, and keep in a dark place for six months. Ducalyqqtus Liqueur. — Put into a jar lib. of dried eucalyptus leaves, lfoz. juniper berries, 2oz. orange- flowers, and a quart of spirit ; close it down tightly, and infuse for fourteen days, shaking it daily for a week ; then strain, mix with a pint of clear syrup, filter, and bottle off. Gin, Cherry. — Stalk lib. of cherries, and scald (but do not boil) them in a quart of syrup, then lay them in wide-mouthed bottles, and pour on to them a quart of good unsweetened gin, and two quarts of svrup, including that in which they were scalded, and a bottle of essence of cherries ; cork down closely. It is ready for use almost at once, but improves by keeping. Filter as wanted. Damson. — Choose ripe, sound fruit, and prick them in several places with a darning needle. Have ready, clean, dry, and wide-mouthed bottles, and drop in the damsons, about half filling them, and shaking in, as you do so, from lfoz. to 2oz. of crushed sugar- candy, and the kernels of five or six damsons, or as many bitter almonds (shred), and fill up with good unsweetened gin ; cork the bottles LIQUEURS, WINES, &c. 63 tightly, and store in a dry place for two or three months, shaking the bottles every few days ; then strain off, bottle, and cork down closely. Improves by keeping. Grin, Sloe. — This is made in precisely the same way as damson gin, and both admit of some slight variations, such as the addition of a clove or two, one or two bitter almonds, a strip of finely peeled lemon rind to each bottle, or the use of syrup instead of the sugar -candy, the syrup being made either from sugar or suga.r-candy. It is well to remember that bullaces, cherries, currants of all colours (only adding a few currant leaves), rasp- berries, blackberries, sloes, &c., can all be made into liqueur in this way, the sloes being especially good. Apricots and greengages are also good this way, but still better to most tastes if good brandy or white rum be substituted for the gin. Pineapple is also excellent with this treatment. Orange. — Pare very thinly the rind of twelve oranges, and infuse them for a month in a gallon of best unsweetened gin, in a tightly closed jar ; now strain off the liquid, add to it -±Ib. of powdered sugar-candy

Cook this with the app: pantry check, scaling, and the assistant.