Liqueur "Orange" in a slow cooker

Category: The drinks
Liqueur Orange in a slow cooker

Ingredients

oranges 2 pcs
lemon 1 PC
sugar 1,5st glass 200gr
water 0,5l
alcohol 1multi-glass

Cooking method

  • I washed oranges and lemon and cut it not very finely. I put everything in the multicooker bowl, added sugar, water and boiled for a couple of minutes on the "steaming" program. She turned off the program and when the bubbling stopped completely, she carefully poured alcohol. I closed the multicooker, turned on the heating, sealed the valve with foil and threw a towel from the top. She turned off the heating after 10 hours, did not open the multicooker for another 5-6 hours. Then I strained the contents (it is better not to squeeze the fruit, it will be cloudy), poured it into a bottle and put it in the refrigerator. It turned out about 700-750 ml, thick, very beautiful color, bittersweet taste. I liked it, although I can't have citrus fruits ...

Time for preparing:

15-18 hours

Cooking program:

heating

Note

I didn't understand the fortress ... I tried it, I write my thoughts are confused, so there are degrees ... A lemon probably gives a good bitterness, I thought so, maybe there will be a ray of oranges? The docha took the camera with her, but there was no photo from her phone ... Irina suggested the idea of ​​cooking Ikra... Thanks Irin!

melrin
And maybe so that there is no bitterness from the lemons, remove the white film, when I bake a lemon pie, I always remove it.
Kamusik
Maybe after the freezer? How we made the drink from Lights.
vernisag
I don't know Tanyusha, try it, maybe it will taste less bitter. Although, after all, natural orange juice does not taste much bitter either ... Then somehow I'll try it only with oranges, I'll see what happens. or tangerines ...
vernisag
Quote: Kamusik

Maybe after the freezer? How we made the drink from Lights.
I mean, it doesn't taste bitter after freezing?
melrin
Ira, you know about the white film she really tastes bitter. At our house for many years they have baked lemongrass pie, there lemons go into the filling, so if you grind lemons all at once, then the pie turns out, you can't eat bitter, and if you erase the zest, remove the white film and then grind the whole thing, then, mom even somehow she baked a Kiev cake for dad to work instead of lemon, the people were indignant, demanded not to change traditions
So I will try to do it in the near future, I will report on the work done.
Kamusik
Quote: vernisag

I mean, it doesn't taste bitter after freezing?

Well yes. Or steam a lemon? From the orange, however, not much bitterness ...
Medusa
Good luck to you!
Until the first spark ...
vernisag
Quote: Medusa

Good luck to you!
Until the first spark ...
Yes, alcohol must be poured very carefully, it starts without the supply of heat, very strong boiling ... But everything went well for me ...
vernisag
Quote: melrin


So I will try to do it in the near future, I will report on the work done.
Well, we'll wait!
Quote: Kamusik

Well yes. Or steam a lemon?
Why soar him, he is in the cartoon and worn out. But with freezing, you can try, or you can still remove the white film.
Kamusik
Nah. It is steamed like this, filled with boiling water for a couple of minutes and this water is drained. Do this 2-3 times. Key moment-the water is drained! I do this for the cream.
vernisag
Aaaaa!
Ikra
vernisag, well, you are a master! It turned out beautiful thing, amber.
And I love lemon bitterness
vernisag
Thank you Irina! Yes, the color is beautiful, the photo only conveys it poorly. When I was filtering it into a white bowl, it reminded me of the color and density of fresh linden honey.
Kamusik
vernisag, came with a report! I made this liqueur. I did realize my conclusions about bitterness (I wrote earlier).Oranges have been frozen since summer, steamed lemon. But, to be honest, the bitterness is still present. Apparently, after all, the thing is in the white film, about which others wrote ... I can't say that this bitterness interferes, it is very much even mentally drunk. I think it will be great for soaking the cakes. Thanks for the recipe, it came in handy!

Liqueur Orange in a slow cooker


, photo from the phone.
vernisag
To your health, Tatiana! I was here too kissed mine ... insisted eh, tasteful! The first thought was to do more. I'll try everything from oranges alone and probably without a peel ... And for cakes, yes, it will probably be very good!
Sultana
Irin, tell me please, is alcohol needed here, or do you mean vodka?
vernisag
I added alcohol. But I think it is possible with vodka. Do you want to do?
Sultana
Quote: vernisag

I added alcohol. But I think it is possible with vodka. Do you want to do?
Want. To pamper your relatives by the New Year. Will it work in Stadler? ALREADY starting to understand that one multi is not enough.
Sultana
By the way, I can't have citrus fruits either. Diathesis I have ...
vernisag
And I have diathesis recently ... But I live by the principle, "if you really want it you can ", drank, then smeared the pug with ointment and the mustache passed ...
Sultana
Quote: vernisag

And I have diathesis recently ... But I live by the principle, "if you really want it you can ", drank, then smeared the pug with ointment and the mustache passed ...
Yes, I, too, from the age of 18. Only on the stomach, like in children, it manifests itself. But I am guided by the same principle.
vernisag
No, well, you can do this with other fruits
Sultana
Quote: vernisag

No, well, you can do this with other fruits
No, no, I'll make an orange one. I'm talking about the principle "if you can't, but you really want to, then you can."
vernisag
If you do Oksan with vodka, then you need three times less water. Try just with oranges (three large ones) and can you go without a peel? And still in stler on heating the temperature is 80 degrees, you can probably keep it on heating less.
Sultana
Quote: vernisag

If you do Oksan with vodka, then you need three times less water. Try just with oranges (three large ones) and can you ray without the peel? And still in stler on heating, the temperature is 80 degrees, you can probably keep less on heating.
And I did not understand what they need with the peel. I thought that it was required to shoot it. Thanks for the tips. I think, leave it on heating overnight. What cartoon did you do? Did you measure the degrees with alcohol?
vernisag
I did in Panasonic , there the temperature on heating is lower and the power is less. Probably you can keep it on the heating for five or six hours in the evening, and when you go to bed, turn off the cartoon, overnight it will cool down, infuse and strain in the morning.
Ay_tochka
Is it "fast" liquor? Yesterday I put it, can I try it today? Great if so! And then I was making orange liqueur, almost like the Lemon one displayed here. I just pricked holes in the orange (with a fork), 20 coffee beans, sugar and poured vodka into a dark place for 2-3 weeks. It turned out delicious, but for a long time Still it would be good to tell which brand of vodka is better suited for such cases
Sultana
It seems to me that I will not succeed. Well, I'm not leaving her, practically. Then I try, then this. But since I plan to make a liqueur for NG, I hope to move away from such fanaticism and follow your advice.
Sultana
Quote: Ay_tochka
Still it would be good to tell which brand of vodka is better suited for such cases
I think any good (normal). For example, I will take the Parliament.
vernisag
Quote: Ay_tochka

Is it "fast" liquor? Yesterday I put it, can I try it today?
Well, yes, you can try. I really stood in the fridge and it seems to me that I've gotten better ... And why is vodka expensive, not necessarily, just so that it is real, not fake. With alcohol it seems to me it was 20-25 degrees, but with vodka I don't know how it will be, try it from the beginning with inexpensive vodka. and there it will be seen that it will suddenly not be pleasant, wake me up later to scold me for translating expensive products ...
Ay_tochka
No, I will not scold, but I will thank for the advice. I’m not vodka or boom-boom.Which is bland in taste and reasonably priced? Can someone tell me? I'm afraid to run into a surrogate. I'd rather not buy liqueurs, but set up my own production Just not to get carried away, otherwise I would
vernisag
I don’t drink vodka at all ... I don’t know. Is there no way to buy alcohol?
Ay_tochka
Nope, I recently asked at the pharmacy to make a compress, they refused, saying: it is not allowed!
TATUS-
hello girls,CONGRATULATIONS TO ALL ON MARCH 8! I will join your ranks, yesterday I also prepared an "orange". I did everything according to the recipe for only 1 liter of water and 300 g of sugar. As a result, I strained the bottles and put them in the refrigerator overnight! Today we all sat down at the table on March 8, no matter how I brought a bottle of liqueur, which I cooked up and ... in short, I have orange JELLY in the bottle !!!
- Why did it happen, tell me I can't understand ... a lot of sugar ???
vernisag
Oh!!! I don’t know, it was thick like liqueur, but not like jelly ... Strange, but for 1 liter of 300g sugar, probably not a lot ... I don’t know a word, I don’t even know what to say ...
TATUS-
Quote: vernisag

Oh!!! I don’t know, it was thick like liqueur, but not like jelly ... Strange, but for 1 liter of 300g sugar, probably not a lot ... I don’t know a word, I don’t even know what to say ...
I had to dilute it with water today ... I'll see what happens to him tomorrow. Immediately after languishing, I also had a thick liquor, but after a night in the refrigerator, JELLY! According to your recipe, you would have to pour 600 grams of sugar into 1 liter of water, and I would have 300 grams. poured everything.
Please answer me according to the recipe:
- In the recipe you have written "sugar 1.5 st glass 200gr", in an ordinary faceted glass to the brim, 200gr of sugar is placed. Need one and a half cups (1.5 tbsp.) = 300 grams. for 500 ml. (on prescription). Right???
It seems to me that I have tricked something with sugar. If I put 600 gr. sugar per 1 liter of water, so just do candy can be cooked.
- Maybe due to the fact that I tormented him longer, I got 15 hours?
vernisag
Your situation led me to a dead end and I had to make a call to a friend, that is to say, my mother, my mother laughs at us and says; - don't know what you were doing there ... But he says that almost all fruits have gelling substances and sort of like sugar nothing to do with. And he says that most likely this effect was due to a longer heat treatment. It is necessary to say it was necessary to heat the bottle a little in a water bath (until the jelly dissolves) and add a little water and drink it yesterday. But I have questions for you. How many ml came out in total, did you close the valve with a film and how many oranges were there per liter of water?
vernisag
Quote: TATUS-


- In the recipe you have written "sugar 1.5 st glass 200gr", in an ordinary faceted glass to the brim, 200gr of sugar is placed. Need one and a half cups (1.5 tbsp.) = 300 grams. for 500 ml. (on prescription). Right???
It seems to me that I have tricked something with sugar. If I put 600 gr. sugar per 1 liter of water, so just do candy can be cooked.
- Maybe due to the fact that I tormented him longer, I got 15 hours?
Last time I did not measure sugar in grams, today I measured this glass and I got a little less sugar in it in 180 grams, 200 grams is full under the knife. It turns out that I had less than 300g of sugar.
TATUS-
- the finished drink came out 1400 ml.
- fruits as in the recipe 2 oranges, 1 lemon
- I did not close the valve because I poured alcohol 1 hour before shutdown and for 6 hours it cooled down without opening the lid
- yes, I got 200 grams of sugar under the knife.
We tried to melt it in a water bath, but it didn't work out so quickly and it’s warm, well, it’s not very tasty. Yes, I am now almost 100% sure that this is due to the long heat treatment.
vernisag
Tanyush, all tinctures, liqueurs and homemade wines insist from several days to several months. We, with the help of a multicooker and a temperature of 70-80 * (simmering temperature), accelerate this process several times by infusing berries or fruits with alcohol (vodka). And you cooked compote for 14 hours ... and only at the end added alcohol .. This is not at all correct In general, I violated EVERYTHING that I could in the recipe, and I sit there racking my head, why it didn’t work out ...
TATUS-
Irish, I won't litter anymore. I broke everything by pouring in alcohol at the end.Listened to the mother-in-law, how she knew that the garbage would work out, and she tells me how the alcohol will disappear under the temperature and you will get a compote !!! EVERYTHING, as usual, I'll listen to someone and ..... ehhhh Well, never mind, I'll learn from my mistakes and with your help!
vernisag
Quote: vernisag

She took out a bag of cherries from the freezer, weighed 980g, rinsed with warm water and put it in a multicooker. I poured 1 liter of water and added two glasses of sand. On the program, steaming brought to a boil and immediately disconnected it from the network too. I cooled it down a bit and poured in two mugs of alcohol (I diluted the alcohol with water at the rate of that liter, because I’m afraid to pour it clean, a very violent reaction occurs) and I had a little brandy that was not owned and was not needed by anyone, and I also poured 1 glass there. I sealed the valve with food wrap, threw a rolled towel from the top, turned on the heating and went to bed. In the morning the display had 8 hours of warming up. She turned off the heating, did not open the cartoon for another three or four hours. Then she took out a bowl, strained the "compote", poured it into bottles and put it in the refrigerator. FSE! Delicious compote for your holiday! You will still have time ...
Liqueur Orange in a slow cooker

Liqueur Orange in a slow cooker
Here are two liters ... Chet thought about it and decided next time not to boil the berries with water, but just pour boiled water with alcohol and sugar and put it on heating for eight to ten or more hours. The taste seems to me to be different, probably ...
irman
And I missed this liqueur recipe, minus me for it. I took it to the bookmarks.
🔗
the plus sign will come later, until they let it go.
vernisag
Thank you Irina! I came home from work recently, the cherry is so cold, pretty in the fridge, I think let me try ... I licked a little ..., it turned out to be strong. Cognac apparently was already superfluous there.
irman
I don’t have cherries, I have black currants, I’ll have to try, but I’ll put less sand, otherwise my stomach doesn’t accept too sweet.
lettohka ttt
Thanks for the recipes, I didn't know where to attach the frozen cherries, to the author
vernisag
To health Natalia! What have you already done? Did you like it?
And I, too, have a cherry in the freezer for the second year, nakushnenka, can also attach
lettohka ttt
Irochka hasn’t done it yet, she just found the recipe, this year's cherry, you need to empty the refrigerator, it remains to buy a little alcohol, I want to make different liqueurs for NG, I also want to try making chocolate liqueur, you. : drinks_milk: didn't ???
vernisag
Chocolate? No, I didn’t do it With cream, for a long time, I remember cooking, but somehow I wasn’t happy, I like berries better

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