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Add the alcohol, close tightly with the lid and place the jar in a cupboard and let them steep for 18 - 20 days. (At this point if you do not want to make candied mandarin peels, you extract the juice and just prepare the syrup and mix with the leftover alcohol).
Mandarin Liqueur: The Recipe to Make it at Home
Add the alcohol, close tightly with the lid and place the jar in a cupboard and let them steep for 18 – 30 days. Mandarin Liqueur or Mandarincello is a very simple spirit made by the infusion of mandarinsin neutral alcohol. The quality comes entirely from the quality of the fruit, as each variety has its own distinct taste. At this point if you do not want to make the candied mandarin peels, you extract the juice and just cook the syrup for ten minutes. You then mix the syrup with the leftover alcohol).
Don't throw out the peels
The alcohol to be use must be a neutral spirit. You can read more details in my recipe for Cherry Pit Liqueur. Peel four oranges as thinly as you can (without the white) and place in a jar. Add three cups of alcohol, such as tsikoudia, or vodka, ouzo, raki etc and leave it for 15 days, or more to steep.
How to Make Mandarin Infused Vodka • Lovely Greens How to Make Mandarin Infused Vodka • Lovely Greens
This is how you make liqueurs that are fruit flavored or herbal. It’s also how you make candy infusions. Separately, dissolve 3 cups of sugar in a litre of boiling water to prepare a syrup. Keep the heat low during cooking and as soon as the sugar is completely melted turn off the stove and let it cool well.Next, remove any remaining peel from your mandarins and do your best to remove as much of the white pith as possible clinging to each segment. This whole prep section is quite fiddly and messy but it’s worth the effort for the delicious results. Thoroughly wash a 1-litre glass jar in hot soapy water and dry with a clean tea towel. Using a vegetable peeler, strip off as much clean, unblemished mandarin peel as you can and use a paring knife to slice off any pith (the white stuff) from the underside of the peel. Now, the mandarins on our tree were quite firm-skinned – not the kind that you can easily peel without making a mess – but if you have the kind with loose skin which falls off almost as you touch it, just remove as much pith as possible and you’re good to go. For my liqueur I used the peel of four oranges which I put them in a coffee/tea jar, which had a filter on the top, filled it with tsikoudia and pressed the filter down so that the peels would submerge into the liquor. As nothinggoeswasted in my kitchen, I thought of a way to make good use of them, so I made these delicious and addictive mandarin candied peels, which have a mild, boozy aftertaste. The ones I have from Cyprus are produced in wineries whereas the ones from Crete are distilled in home distilleries. I’ve had them in my cupboards for months now not knowing what to do with them as we do not drink a lot in my family except occasionally my husband drinks some wine and ouzo.
Mandarin Napoleon Liqueur | Ocado Mandarin Napoleon Liqueur | Ocado
I used Tsipouro, which is another Greek pomace (the solids that remain after the production of wine) drink. The fruit is versatile and can be used in a variety of drinks, including martinis, margaritas, and daiquiris. Its bright and citrusy flavor pairs well with a range of spirits, such as vodka, gin, and rum.
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This is the right time to prepare the mandarin liqueur because late mandarins have a thin skin and almost no white part and therefore are perfect for this recipe. Can you imagine the satisfaction of serving your homemade liqueur to your guests? The recipe for mandarin liqueur
Mandarine Napoléon French Liqueur 70cl, 38% ABV: A Time
The clear vodka will eventually take on a golden orange hue. Taste the vodka from time to time to judge the flavour but remember that there’s no sugar in it so it won’t taste like the flavoured vodkas at the shop yet.Then add the alcohol and the syrup and pour the liqueur into the bottles. If you want a very clear liqueur, filter it once. Bring to a boil again, lower heat and boil for 5 more minutes. Leave it on the ceramic stove until it cools. Boil again for a few more times until the peels are soft. Using a potato peeler, peel the coloured bit of the mandarin peels off trying to avoid as much of the bitter white pith as possible. Reading about liqueurs I learned that orange liqueurs are also called triple sec and the general principle of liqueur-making is to take an alcohol base (sometimes called “neutral spirits”) such as vodka, ouzo, tsikoudia, tsipouro, zivania, raki or whatever neutral spirit your area produces and steep a flavoring in it for a time. Next, filter out any remaining solids, add sweetening, and age. Finally, bottle and serve. Every recipe is different, and many have somewhat different procedures, but they each pretty much come down to that and each flavor creates its own dynamics over time. The formula to make an Orange or other Citrus liqueur, such as lemons, bergamot, mandarin, bitter oranges, pomelo, etc is very simple. You take the peel or zest and steep it in alcohol to extract the essence of the fruit. Then you make a simple syrup with sugar and combine both together.
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