Orange Schnapps

Orange schnapps - based on fresh, oven-dried orange peels (zests) - is mostly used to blend with other schnappses.

With its bitter-sweet-acid taste you can use it to ...

• enhance flavours of other schnappses
• create new and interesting schnapps combinations
• save a schnapps you are not satisfied with

But certainly, you can also enjoy it on its own as appetizer - or use it in desserts, marmalades, ice creams, or where you would normally use orange juice or peels.

Also very good in mulled wine such as the Danish Christmas Glogg.

Orange schnapps blends very well with...
cinnamon schnapps · cardamom schnapps · vanilla schnapps · sea wormwood schnapps · clove schnapps · plum schnapps · pomegranate schnapps · apricot schnapps · almond schnapps.

Also, see how you can easily...
turn your orange schnapps into a liqueur.

Orange

The orange tree can be up to hundred years of age.

It has shiny, dark green leaves and sweetly fragrant white flowers.

There are more than four hundred varieties.

The ripe fruit is yellow or orange with glands on the outer rind containing an essential oil.

Very rich in antioxidants.

The orange tree probably originates from China and is the most commonly grown fruit tree in the world.

The juice and peel (zest) are used to flavour food and drinks.

The essential oil from the peel is used for many purposes.

For instance in herbal remedies, dietary supplements, anti-aging products, perfumes and soaps.

Recipe

Use oven-dried peels (zests) from fresh oranges with shiny skin - organic if available.

You can use fresh orange peels - but the very best schnapps is made from fresh oven-dried peels.

That's because some of the sugar components contained in the peel caramelize under the influence of the heat whereby much more complex and sweet flavours appear - while the pleasant bitterness is retained.

Direction:

• Wash 1 big or 2 small oranges well to remove dirt or any chemical residue and wax.
• Dry and peel thinly with a potato peeler or zester.

  When peeling it's very important that you avoid the white, spongy inner rind that will otherwise ruin your schnapps because of its unpleasant bitterness.

• Dry the peels in the oven at 60-75°C (140-167°F) for one hour.
• Put the peels into a clean glass jar with tight-fitting lid.
• Cover with approx. 25 centiliter clear, unflavoured vodka - 40% alcohol content (80 proof).
• Let steep for 1-7 days in a dark place at room temperature,
  18-20°C (64-68°F).
• Shake lightly and taste it from time to time. It must not get bitter.
• Strain and filter your infusion into a clean glass bottle or jar with tight-fitting lid.
• Store (age) for at least 1 month in a dark place at room temperature before serving.

Note: If for some reason you are not satisfied with your infusion, there are ways to adjust both taste and flavours - click here to see how.

Serve your orange schnapps at room temperature in suitable glasses. And remember to keep your schnapps bottle tightly closed and in a dark place before and between servings.








Home > Schnapps Recipes > Orange Schnapps