Saturday, 6 February 2010

Seville orange bitters

Ever since I read Sarah's post on Citric Bitters last month, I keep seeing Seville orange everywhere I go. I decided to take the hint and made a batch today which is now brewing away along with it's other little friends in my airing cupboard. :-)

Sarah writes:
Seville Orange bitter (Julie Bruton-seal)
Fill an empty jam jar loosely with the peel of a couple of Seville oranges, a tablespoonful of cardamon pods, and a few fennel or anise seeds. If you wish, add a clove or two - but not too many as they are strong. Add a tablespoon of honey, and top the jar up with vodka (or brandy, whisky or rum if you prefer). Keep in a dark cupboard for a month, shaking occasionally, then strain off and bottle the liquid. Take half a teaspoonful before meals to improve digestion.
Lovely and simple. I look forward to straining them off in a month and trying them!


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6 comments:

  1. i bought some blood oranges today to try this recipe with elizabeth:) i never see seville oranges here in my part of the world. maybe in our bigger cities? which did you use of the alcohol choices?

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  2. I can see this is going to be a popular recipe. :-) I used vodka (would have gone for brandy but I did have any in the house). What about you?

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  3. i think i am going to use rum this time elizabeth. really, can't go wrong with any of them:)

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  4. Ummm...I think using blood oranges and rum, unless they're under-ripe oranges isn't going to give you the bitters you want.(Although you may find it does come out ok!) You've got to be able to taste it!. I think I may decant one of my jars tonight and bring it to the MHG meeting on Thursday so everyone can try some.

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  5. hmmm i wonder if naval oranges would be better sarah? oranges and rum did sound good, but you might be right on it not being really bitter. i might have to rethink this. you know, you might find it funny, but we americans, especially in the last 50 years or so, just aren't raised with many bitters. as an adult i learned they are good for me and have developed a taste for them, but still learning:)

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  6. I don't think it matters which oranges you use as long as you include all the peel with the white pith left intact. The recipe calls for a small amount of honey and that somehow takes the edge of the extreme bitterness. Having tasted my Seville orange bitter - it is amazingly wonderful - really nice to take!

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