4.10.2011

Blood Orange Arancello (FudgeRipple Guest Post)

From the moment I "met" Christy from Fudge Ripple,
I have been in awe. I have tried her recipes and each and every one is beyond belief.
This lady can whip up everything from dessert to main dishes to beverages!

This is a week of celebration for me, so I am sharing a little cocktail I hope to be
drinking on my birthday!
Now here's Fudge Ripple!




i never show up empty-handed
my momma brought me up right
so
when holly invited me to guest host
(okay, maybe i invited myself)
perhaps my momma didn't finish her work!
my immediate thought 
was
to bring something to drink
an adult beverage
that 
honors my italian heritage
and the
abundant citrus we find here in southern california

there is enough for everyone
don't push
don't shove

this is meant to be enjoyed cold
in small amounts
after dinner
or 
before dinner
or
as dinner

straight up
with prosecco
over ice cream

thanks holly for allowing me 
to
barge in
and
share this tasty treat
with your readers
arancello
made with blood oranges 
(can be made with any type of orange)
4-5 blood oranges--washed and dried
3-4 cardamom pods--crushed (optional)
4 cups grain alcohol (everclear) or vodka
3 cups water
3 cups sugar
1/2 cup blood orange juice-strained
3 Tbs honey
remove the peel from the oranges using a vegetable peeler. be careful to avoid any white pith.  place in a sterilized glass jar or crock.  add the cardamom pods, if using.  pour in the alcohol and cover tightly.

place in a cool dark cupboard for a minimum of 2 weeks and as long as a couple of months

juice the oranges and reserve 1/2 cup in a freezer safe container. freeze for use in the next step of the process.
after 2 weeks or longer, your mixture should look like this
strain to remove the peels and the cardamom seeds
pour liquid into a larger jar

stir together 3 cups of water, 3 cups of sugar, defrosted 1/2 cup orange juice and honey into a saucepan. heat over medium heat, stirring periodically, until the sugars are dissolved and liquid is clear. allow to cool then pour into the strained alcohol.  taste to make sure it is as sweet as you like. if you like a bit more sweetness, make a mixture of equal parts sugar and water and add until you get your desired taste. 

cover jar and place in the cool dark cupboard for another 7-10 days.
you may also bottle it at this time and allow the bottles to sit for 7-10 days before using.  this is not critical...you can drink it now, it just gets better with age.  after the waiting period, store in the refrigerator or freezer and serve cold.
don't forget a little toast
cinzano! 
Thank you Christy!
Now you all go visit Fudge Ripple and
see all the greatness she cooks up in the kitchen!
Signature


This post is written and created at 504 Main by Holly Lefevre

8 comments :

  1. This is one of the great things about blogging. You learn something new almost every day. I never heard of Arancello. Wait until I pass this on to my wife.

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  2. Oh my word -- the arancello sounds phenomenal! Holly, keep your eyes "peeled" (pardon the pun...couldn't help myself) for some blood oranges. We must make this!

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  3. Wow Christy! That looks amazing! I'll take a glass please. :)

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  4. Too bad we didn't have some of this over the weekend. It was so great to meet you at Creative Estates! I had the best time getting to know you!

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  5. This looks so yummy & summery!

    -caroline @ c.w.frosting

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  6. oo this looks great I love how bright it looks too! With the exception of the honey of course but I'm sure I can work around that! hehe

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  7. I can't wait to try making this!

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