The Cottage Smallholder

This is my own recipe for a family favourite winter warmer. It is unusual in that you roast thin skinned whole oranges in a medium oven until they are JUST turning brown. Remove & allow to cool a little, then cut up into smallish chunks, leaving the skin on & saving all the juices.  

Place all of this plus sugar in a lidded container. I use one of those large old-fashioned sweet jars. The amount of sugar is guess work but go easy on it as you can add more later; it depends on how sweet the oranges are. Add brandy or rum (not both). You need about one-third chopped up fruit to two thirds booze. Leave this mixture to macerate for about two months, stirring occasionally. After this time you can add more sugar if you need to sweeten it (personally I don't like it very sweet but that is just my taste). Strain out the fruit through a plastic sieve & bottle the liquid. It is better to leave this for another month before drinking (if you can contain yourself    as it allows the sediment to settle. You might want to re-bottle to get rid of this....I don't as I just pour very carefully.

Don't throw the fruit debris away as it is wonderful inside a duck or chicken that you are roasting.....it keeps it moist & make the most delicious gravy.

I have tried adding various spices etc (cinnamon, root ginger, star-anise) but I prefer the plainer 'naked' version.  I have also tried using vodka but somehow it lacked something. However I did make a clementine version with vodka which was very good. 

Although it is most popular in the winter I love a drop of it poured into white wine as a summer drink.

Don't be tempted to use oranges with thick skins as it will be too bitter.

I hope you enjoy it.......I like to give bottles of it as Christmas presents....it is very popular.