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Nutrition: per serving (85ml)

  • kcal179
  • fat0g
  • saturates0g
  • carbs27g
  • sugars27g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Pare the zest from the oranges using a peeler, making sure that none of the bitter white pith is left on the peel. Put the zest, spices and vanilla pod in one large or several smaller clean jars, then tip in the vodka. Seal and leave for a week, shaking the jar each day.

  • step 2

    After one week, you’re ready for the next stage. Boil a kettle of water. Put the sugar in a heatproof bowl, then pour over 500ml boiling water, stirring until the sugar dissolves. Add to the vodka mix, then leave for another week, shaking the jar regularly. Strain into decorative bottles, discarding the peel and spices, and store in a cool place until Christmas. Before giving, drop some fresh spices and peel into each bottle to decorate. Will keep bottled for 6 months.

Recipe from Good Food magazine, November 2008

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Comments, questions and tips (53)

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Overall rating

A star rating of 4.6 out of 5.27 ratings

4bugzinarugIB-4788Y

question

Trying this for the first time. Does the syrup need to cool before being added to the vodka/peel mixture? I would think if it's hot it would cook away the alcohol. Thanks!

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. It doesn't need to be cooled as you're not going to be actually boiling the vodka so it's very unlikely any alcohol will be lost, especially as the ratio of boiling water to vodka is half. We hope this helps. Best wishes, BBC Good Food Team.

elwand

question

Am I right in reading that this does not use the juice from the oranges?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. That's right, you don't use the orange juice (you can save it for another recipe or just eat/juice the oranges once pared). We hope this helps. Best wishes, BBC Good Food Team.

scarymamma

I'm making this for the first time today, having made lemoncello and creme de cassis before. The recipe states that it makes 2.5 litres of arancello. Speaking as a chemist, from 1L of vodka and 500ml of sugar syrup this is IMPOSSIBLE!

Twyn Barlwm

500 ml water in recipe.

satutatu

I allowed the pre-sugar vodka mix to 'mature' for 3 weeks and I just added the sugar syrup this evening. My scales broke so had to do the syrup by guesswork, but as I didn't want it too sweet I erred on the side of caution. I guess +\- 300g. Looking forward to it thickening up & enjoying with…

Christmas Baker

Hello

I am in the process of making this for Christmas but I just wondered if anybody could let me know what the consistency of this should be. Mine seems to be quite thin at the moment. I didn't add as much sugar as required (100g less) but kept the same amount of water! Hope I haven't ruined…

dannyw1uk

Hi, I make this every year and worry about the consistency. Its a thin drink until the sugar is added and it will go more 'syrup like' after a week with sugar in it. I used the 600g in the first year but on following a recommendation on here this year I went with 250g to 500ml water and there is…

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