Blood Orangecello
8 blood oranges, peeled and juiced
1 bottle vodka (750 ml)
2 cups water
2 cups sugar
Peel and juice the blood oranges. Make sure to remove any white pith from the peels. Place the peels in sterilized quart-size Mason jars. Juice the oranges (about 2 cups juice). In a large pan add the orange juice, water, and sugar. Bring to a boil and then reduce the heat to low. Cook over low heat for about 5 minutes until the sugar is completely dissolved. Remove from heat and allow to cool. Add the vodka and mix well. Pour the mixture over the blood orange peels and seal. Place in a cool, dark cabinet and allow to sit for 3-4 months, shaking every week.
After 3-4 months, strain the mixture 3-4 times, removing the peels. Store in sterilized quart-sized Mason jars in the refrigerator or freezer. Makes 2 quart-sized jars.
8 blood oranges, peeled and juiced
1 bottle vodka (750 ml)
2 cups water
2 cups sugar
Peel and juice the blood oranges. Make sure to remove any white pith from the peels. Place the peels in sterilized quart-size Mason jars. Juice the oranges (about 2 cups juice). In a large pan add the orange juice, water, and sugar. Bring to a boil and then reduce the heat to low. Cook over low heat for about 5 minutes until the sugar is completely dissolved. Remove from heat and allow to cool. Add the vodka and mix well. Pour the mixture over the blood orange peels and seal. Place in a cool, dark cabinet and allow to sit for 3-4 months, shaking every week.
After 3-4 months, strain the mixture 3-4 times, removing the peels. Store in sterilized quart-sized Mason jars in the refrigerator or freezer. Makes 2 quart-sized jars.