Description
This homemade version of the classic liqueur, Grand Marnier, is not merely as good as the original, it’s better! It’s not at all difficult, but it requires planning ahead as the liqueur needs to age at least 2 months, but preferably 6 months prior to using it.
Ingredients
- 1 cup Granulated White Sugar
- 8 whole Oranges, Gently Cleaned And Toweled Dry, Zest Only
- 4 cups Brandy Or Cognac (Using A Better Quality Cognac Or Brandy Will Result In A Finer Finished Product.)
- 1 teaspoon Liquid Vegetable Glycerine (optional)
Preparation
Sprinkle about 1/4 cup of the sugar over the zest in a mid-sized bowl or mortar and squish together with a pestle or the back of a heavy spoon. Continue smooshing and adding sugar 1/4 cup at a time until the sugar and orange zest are almost paste-like. Transfer this mixture to a large, clean jar with a tight fitting lid. Pour the brandy over the mixture and stir well. Cap tightly and age 1-3 months, shaking weekly, in a cool, dark place. (Basements are usually perfect for this!)
After at least 4 weeks (the longer you let this age, the better it will be!) shake the jar well and pour the mixture through a fine mesh stainless-steel strainer into a bowl or large measuring cup with a spout. Rinse the strainer and the jar that you used to age the liqueur. Line the strainer with cheesecloth or a clean tea towel and pour the liqueur back into the aging jar. If using the liquid glycerine, stir it in at this point. Cap tightly again and continue aging for an additional 1-3 months.
