From Sunset 12/12 issue. I love orange bitters, but did not think you could really make it yourself. I have not tried this yet, but am looking forward to trying. This will keep up to one year refrigerated.
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Units: US | Metric
- 1Preheat oven to 250 deg F. Remove zest from oranges with a vegetable peeler. (Use oranges for some other purpose). Bake until zest dries, starts to curl up and begins to brown, about 20-25 minutes. Let cool.
- 2Put all ingredients except sugar in a 1 quart glass jar and seal tightly. Let sit in a cool, dark place for two weeks.
- 3Strain liquid into a 1 1/2 to 2 quart jar, saving the flavorings. Set aside.
- 4Put flavorings in a small saucepan with 2 cups water. Cover and bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat.
- 5Cook sugar in a small saucepan, lifting and shaking the pan occasionally, until the sugar caramelizes and turns deep amber, 8 to 10 minutes.
- 6Pour the caramel into the liquid in the saucepan - it will bubble furiously and may firm up. If necessary, return to medium heat and cook, stirring, for a few minutes until the caramel melts.
- 7Set pan in a bowl of ice water until the liquid is cold, about 10 minutes.
- 8Pour this liquid into the jar with the first liquid (from step 3). Seal and let stand in a cool, dark place for five days.
- 9Strain this final mixture through cheesecloth into a glass measuring cup and discard the flavorings.
- 10Pour into small bottles and seal tightly.
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Nutritional Facts for Orange Bitters
Serving Size: 1 (213 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 157.4
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.6 mg
- Total Carbohydrate 40.5 g
- Dietary Fiber 0.1 g
- Sugars 39.9 g
- Protein 0.0 g
The following items or measurements are not included:
oranges, zest of
star anise pods