As well as making Homemade Limoncello for Christmas hamper gifts, I decided to give an orange version a go, aptly named Spiced Arancello.
So what is arancello?
Well, it is essentially limoncello, but instead of using lemon zest, orange zest is used instead. I think typically blood oranges are used, however, most orange zest will still work a treat for this recipe.
I took inspiration from a recipe over at Good Food and followed this to make a Christmasy version of the refreshing liqueur. Just call me Miss Claus! 🤶
The steps to make this are very similar to the limoncello I made, and I actually made both at the same time. The ingredients are; orange zest, a 1L bottle of vodka, cardamom pods, and cinnamon, as well as a sugar -water mix.
To start off, you need to peel the zest from the oranges, ensuring that the pith is not included. Your arancello will turn bitter if pith is added. I didn’t use blood oranges, but just some larger oranges that you can pick up at any supermarket. The drink still turns out well, but I think the next time I might try it with blood oranges. I think it will give it a bit of a sharper taste, which would be lovely!
The zest should be added to a large enough jar or bottle, and extra room at the top should be made as the liquid increases when the sugar – water mix is added at a later date. Luckily the Kilner jar I had was big enough to hold the amount…only just though! I bought mine from Wilkos.
Once you have added the orange zest to the jar, it is time to add your desired amount of cardamom pods, and the cinnamon stick. Not forgetting the vodka to cover.
This is then left for around one week, shaking the jar regularly during this time.
After a week it is time for the next stage. Boiling water and sugar are mixed together until the sugar is dissolved (see recipe below for full measurements) and then added to the orange, spice and vodka booze. For this stage, I decided to pour my boozy mix into a large bowl, adding the water-sugar mix to this and stirring. I then replaced this back into my Kilner jar, which just fit the drink in. I wanted to ensure that the two liquids had mixed together and that it did actually fit into the jar (I had a standby jar ready in case that it didn’t!).
Once the jar is full of the new mixture, it should be sealed and left for another week, again being shaken regularly.
When this next week has passed, it is time to strain the liquid, removing all of the peel and spices from the mixture. I again strained this into a large bowl and ladled it into my preferred bottles. I decided to purchase the same ones that I did for the limoncello, which can be found over on Amazon. The difference between this recipe and the limoncello one is that I only filled 9 bottles rather than 10. Not a big difference, but just be mindful if you are thinking of making these as gifts for lots of people, as you may need to make a further batch. I’m not quite sure what extra amount of water-to-sugar ratio you would need to increase the batch to fill 10 200ml bottles.
Once the drink is bottled it is ready to be labelled, store it somewhere cool until you are ready to drink, or give away as a gift. Easy peasy orange squeasy!
For an added touch when giving away as a gift, fresh pieces of peel, cardamon pod and cinnamon can be added to the bottle, making it slightly more decorative.
So there you have another boozy recipe…I can see a theme here for this Christmas!
Hope you enjoyed, and let me know if you try it out!
Thanks for reading,