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Seville orange brandy...found this on another website so thought I would share
Buy a kilo of Sevilles, make a batch of marmalade using imperial measures (2lb
fruit) and keep 2 or 3 fruits back. OR use up the cooked fruit you have not shredded or sliced. OR just buy 2 or 3 if you can get them loose.
Slice fruit thickly, and put into one large jar or two medium ex-mayo jars [well-cleaned] with 10 coriander seeds and a piece of cinnamon stick (spices optional), add 4 - 8oz white sugar, depending on your taste, and a bottle of brandy (French)
Leave to mature for 3 months, shaking daily for the first week, then weekly until all the sugar is dissolved.
Strain, first through a sieve, then through a jelly bag, cotton hanky, or coffee filter paper. Using cooked fruit will give a much cloudier-looking result, but still tastes fine.
Return to original bottle, though yield will be slightly more than you started with, so it won't all fit back in.
Sample the extra, or store in a small jar or bottle
I am going to give this a go.
Buy a kilo of Sevilles, make a batch of marmalade using imperial measures (2lb
fruit) and keep 2 or 3 fruits back. OR use up the cooked fruit you have not shredded or sliced. OR just buy 2 or 3 if you can get them loose.
Slice fruit thickly, and put into one large jar or two medium ex-mayo jars [well-cleaned] with 10 coriander seeds and a piece of cinnamon stick (spices optional), add 4 - 8oz white sugar, depending on your taste, and a bottle of brandy (French)
Leave to mature for 3 months, shaking daily for the first week, then weekly until all the sugar is dissolved.
Strain, first through a sieve, then through a jelly bag, cotton hanky, or coffee filter paper. Using cooked fruit will give a much cloudier-looking result, but still tastes fine.
Return to original bottle, though yield will be slightly more than you started with, so it won't all fit back in.
Sample the extra, or store in a small jar or bottle
I am going to give this a go.
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