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)

(printable recipe)

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!

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