Satsuma Brandy Liqueur?!

antonia1

Hi, does anybody have a recipe for a satsuma brandy liqueur? I have been given about a million satsumas and would like to kill two birds with one stone by making Christmas gifts. I figured it would be brandy, fruit and sugar, but I've never made any kind of liqueur so don't have any idea of quantities or what size jars(?) or how long they need leaving for.

nuatha

antonia1 wrote: »

Hi, does anybody have a recipe for a satsuma brandy liqueur? I have been given about a million satsumas and would like to kill two birds with one stone by making Christmas gifts. I figured it would be brandy, fruit and sugar, but I've never made any kind of liqueur so don't have any idea of quantities or what size jars(?) or how long they need leaving for.

You could try this recipe which looks about right from my attempts at making mandarin napoleon a few years back.
However that will leave you a lot of satsuma flesh. Someone I know does whole mandarins in brandy (peeled and depithed) which look good in tall jars - think its just brandy but should see her this weekend so will double check.
They make a unusual marmalade (and there's always Nigella's Tangerine Cake)
HTH

nuatha

Saw my friend this afternoon, I was wrong. Its dissolve the weight of the fruit in sugar in the brandy and pour over the mandarins. Leave for three or more months.
With thin skinned citrus you don't need to peel, you can just piece several times with a skewer before bottling.
HTH