Making Orangecello and a Cranberry Liqueur.
Vložit
- čas přidán 24. 04. 2016
- Along the lines of limoncello, grapefruit liqueur and the raspberry version, here is orangecello and cranberry liqueur.
- peels of 7 oranges
- 1 liter 95% alc grain neutral spirits
- 4 cups water, 3 cups sugar
- 1.75 lbs cranberries, crushed
- 1 liter 95% alc grain neutral spirits
- 4 cups water, 3 cups sugar
www.donosborn.com/homebrew/Bee...
IG: / donosborn
TikTok: / theoriginaldono - Zábava
EXCELLENT Video...
Thank you for sharing this video
In case you're interested, the liquor turning cloudy looks the same as when you thin absinthe with water. I think in both cases, it's the essential oils which dissolve well in a high proof alcohol solution but drop out of solution as fine droplets when you add water. Something like that, maybe?
Thats exactly what it is, i was going to post this exact same thing.
Also, when I make mine I bought several oranges, but I also bought a bag of "Cuties" -- the small, dark, delicious, full-of-flavor clementines -- I know when baking they give a MUCH more "orangey" flavor than do just plain ol' oranges.
I could not agree more!
I've done Cranberry liqueur a different way. I use jars with screw on lids. I add whole, uncrushed berries until there is no more room. Then I add sugar until I can't shake anymore in there, between the berries. I then add 50-60% alcohol until it is full. Then I leave it in a dark place for a month or two. Always excellent result.
+Alf Torp Sounds at least somewhat similar to how I did it and probably just as yummy.
I see that Tony Chachere's in the background cupboard . . . my favorite all purpose seasoning! Well, if you like a little spice that is.
Man, I am going to have to try and make some. Looks great. Cheers!
cranberry one looks really good to me.
Cool Don!
+Adam Craig Yeah that was the more experimental one and it worked out great.
Easy enough. Have to try that. Cheers.
those Volkov bottles look glorious in the end.
Thanks. I have been thinking of maybe doing a lemon raspberry one sometime soon. Cheers.
Next fall I'm going to try this with new crop berries. I like how you edit your vids so we see your results. Rhubarb hmmm.
+Stan Lindert Thanks I appreciate that. If I watch a brew day video and then I never see the beer or how it turned out I kind of wonder what's the point. So I try to do it that way even if it takes longer. Crop berries? I'm sure you could do this with rhubarb too. Cheers.
Love the cranberry version. First video I have seen doing it with cranberry’s. Perfect for the holidays. Just curious, thinking of space, does it have to be refrigerated? I am thinking of making batches and bottling as gifts. Thanks
I would say that no I don't think it needs to be refrigerated. I usually have a bottle in the freezer, but if I made a batch that makes 2 bottles, the other one just sits in the cellar until it is needed. And it doesn't seem to be any worse for sitting around that way. Glad you like the vid.
Next year mix the orange and cranberries together to do a cranberry-orangecello for Turkey Day!
That does somehow seem like it might work, ha.
@@donosborn I'm doing it right now, calling it a Cranberry Sausecello. Haha
@@Smileypb01 Nice. Hope it turns out.
@@donosborn Thanks, I'll let you know how it turns out.
I might try making these for Xmas gifts, though I don't believe I can get 95% alcohol in VT. Ouch. The reaction to the whiff you took was funny.
+Rob Peterson Yeah we can't get it in MN either. You can get as high as you can and go from there. I think regular liqueurs are more like 20-25% alc anyway. Glad you liked the vid.
Did you get a new camera? Looks crisper than before. 👍
+Ben Hancock I got one maybe about a year ago but yeah, now they are in HD and a little better. Still nothing very professional but it works. Thanks.
I was wondering if you combined them together to get the home made orange cranberry sauce I make for thanksgiving , only in a liqueur!!
It would probably be a nice sipping glass. These are long gone so I can't experiment with them. But I think it could work.
Awesome Don! :) I see you're steering for some higher alc vols now ;). But srsly very nice 'inspiring' recipes :)
I was wondering (I've only already diluted alc =40% ish vodka), if I can instead of adding water, just mix everything at once, wait that month. Then strain & bottle it? What do ya think? :)
+mirogster Hmm. I guess you could. You'd still want to add some sugar if you were aiming for this kind of thing. But if you did not want to dilute the alc content that much you could use a lot less water in your sugar/water solution. It just might be hard to get sugar to dissolve in your fruit vodka solution but you could try that too. You might have to experiment.
+donosborn Ha, good tip. Definitely it's all about experimenting. All for the science, obviously ;)
I'll cut down ratio of water and sugar for sure.
Hey, btw food for thought (my east European 0.2$)- I'm suggesting you to check the whole universe of our regional 'liquors' a.k.a. nalewki or nastoiki (plural). Really great thing to try, at least once in a lifetime ;). But they need more time to mellow. I don't know if there're good enough English translations or recipe sources But anyways have a look ;) Cheers!
Do you think we could do this same method with Grapes?
What other fruit can we use to do this same way?
BTW... I did the same thing with the Orange Peels... and I went on ahead and put the juice of the oranges in with the peels... it turned out better...
IDK about grapes. They don't have the peeling to zest, first of all, but then compared to cranberries they are a much less assertive flavor. I've done this kind of thing with lemons, limes, and grapefruit. Those all turn out nice if you do it like the orange method. Glad you like the vid.
@@donosborn
Thank YOU.
Is this the cough syrup video you promised?
Next time you make any -cello gimme a call and you can showcase our serving decanter and cool glasses specifically for this liqueur. Otherwise they just sit in the china cabinet gathering dust.
Excellent video, as usual.
+JC Haywire Thanks man. Yeah we should use your fancy glasses. I can bring some of this stuff over for sampling. Fire up that turn table and decant the crap out of the liqueurs.
Nice job! Have you tried to make a grapefruit flavoured liqueur?
Thanks. Yes I have and I have a video on it too. Search for donosborn Pompelmocello and you will find it. Cheers.
Don have you tried mixing a little of the orange and cranberry together I know they can be a great combination.
+Dozer88 Not yet but I should.
I was thinking that same thing and it try this way first
I wonder then if adding peels it would then have that beautiful cloudiness to it
Did you keep the cranberry liquor at room temperature during the 4 weeks? I see some recipes say to keep in refrigerator, but I didn’t know if that was necessary.
Yes when I do all of these kinds of things I just keep it at room or basement temps.
I tried to made this like 3 weeks ago and I guess I did something wrong.... it turned out a little bit bitter I guess, but I took away all the white part in the peel... the final product is yellowish clear and not cloudy orange colour like yours and it kinda freeze overnight... a little bit. I'm not used to drink so I don't know what to expect, I used vodka... do you have any suggestions?
+Adrian Ochoa Did you add a sugar/water solution to the alcohol in the end? You must have otherwise it would not be freezing in the freezer. I know some people use vodka and that can work. I'd say check out my other links that I linked in this video for either limoncello or raspberry and you might see more of my full process. If it is not sweet enough you might need a stronger sugar/water solution perhaps.
thank you, I still have it in my fridge i will add a more concentrated sugar syrup
Don, can I use brown sugar? Or should I use regular sugar?
I would think so. You just need to sweeten it up a bit to bring it to this kind of "style" of beverage. Give it a try. Cheers.
Thanks, Don!
do you keep it in the freezer or the fridge
Freezer.
How long is the shelf life for both of these liquors
They can sit around for some time, like a year maybe, esp if you use the 190 proof stuff. They could prob last even longer if you just have the finished product in the freezer.
What were the green ice cubes?
+Danny Royer When I talk about putting orange juice into the ice cube trays? You might have to adjust your color settings. :)
+donosborn yea, it's the blue tray mixing with the juice. Looked greenish. :P
Can you PLEASE respond and tell me WHY no one ever conserves the lemon or lime or orange or grapefruit juice to add to the limoncello later when it's time to add the sugar syrup? Why can't the juice also be used? NO ONE uses it, and it seams as such a waste to me.
No one? I believe in this very video I conserve it by freezing the juice into cubes. There are no rules about making stuff like this. You can do whatever you want! Go ahead and use it. The typical process is to flavor/color the alcohol with the peels, then add sugar water to dilute the alc and change the flavor. But yeah, it can be modified to personal taste.
Yeah. I haven't seen one recipe that uses the juice. Yes. I saw where you froze the juice, and I like the idea. I was just curious if, in the place of much of the water for the sugar syrup, one can just use the juice. May make it much too tart when it comes to the lemons, but I thought that with like orange it would help.
I do. It's great
@@princed47130 yes you can use all the juice from citrus. Just replace the water with juice. No white or seeds as it will make it bitter. If it separates, add edible vegetable glycerin about 1/4 cup to batch. You can also use honey in place of sugar. Canadian blend whiskey is fantastic in coffee liquor instead of vodka or everclear. ALWAYS use everclear in berry liquors and citrus, not vodka. Good luck!
I've seen a video on here where the guy does use the juice with the simple syrup
Instead of freezing the oj juice why didn't you add it to the cello mixture? Then you could have had more oj flavor.
One could do that. It would be an option, but then you are changing the taste and effect of the entire batch, instead of making it as is, and then just adding whatever amt of the orange juice you want to the glass. So I think that is why I went this route. This way you can either have it "stronger" or a little watered down with the juice.
Oil makes it murky