africa (53) art (69) baja (23) boniver (15) book (42) booze (20) bsg (5) chile (19) climate_change (33) cooking (345) critters (92) dairy-free (84) dvd (192) economy (11) energy (17) fire (11) food (590) garden (98) GF (121) humor (64) iv (52) keelyandtraves (4) kevinandvana (9) macro (9) movieandadinner (2) music (172) nola (9) npr (303) nwc (15) ocean (61) onionav (134) oregon (70) photos (218) politics (13) r/s/l (35) randomroles (12) RS (8) s+s (126) SB (21) school (30) sports (108) tori (10) travel (142) utah (5) weather (33) worldcup2010 (39) wwsd (2) year-in-review (1)

Thursday, October 13, 2011

Tipsy Tangerines



Bizarre. The recipe really stood out for me last winter/spring. Used the peels in marmalade, fruit here. I don't understand the logic of it now, though. Putting up fruit so you can eat it later, i.e. the summer/fall, when everything else is in season?? Whatever. If you have a ton of fruit maybe it's worth a try.

Tipsy Tangerines
from Clearly Delicious by Elisabeth Lambert Ortiz

1.5 lbs peeled satsumas
1 2/3 c sugar
1c booze
1c rum

pack fruit in jar, layering with sugar
pour over boozes
shake often to dissolve sugar.
keep in a cool dark place for 2 months before you eat it.

On orange creme fraiche sherbet

No comments:

Post a Comment