Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

Blood Oranges in Clementine Ratafia




Source of Recipe


june taylor


List of Ingredients




6 clementines, rinsed
15 ounces vodka
1 4 1/2 inch stick cinnamon, in pieces
7 ounces sugar, plus 21/2 pounds
1 teaspoon coriander seeds, crushed
13 pounds blood oranges (about 20)
1 1/2 cups lemon juice (from about 5 or6 lemons).

1. To make the ratafia:
halve and juice the clementines. Remove the pulp. Thinly slice the
peels of 5 clementines. In a jar, combine the clementine juice, peel, vodka, cinnamon,
coriander and 7 ounces sugar. Stir, then refrigerate, shaking once a day for the first few
days to dissolve the sugar. Store for 2 months (that’s not a typo), then strain through
cheesecloth. The ratafia may be stored in the refrigerator for up to 2 years.
2. Cut 5 pounds of blood oranges into·-inch-thick slices, discarding the ends. Juice the
rest of the oranges until you get 6 cups of juice. Layer blood-orange slices and remaining
sugar in a container. Pour in blood-orange juice and lemon juice. Refrigerate overnight.
3. The next day, transfer slices and juice to 2 large pans. The fruit should be just covered
with juice. If not, add a little more juice. Cover with parchment paper. Place over low
heat and very slowly bring to a simmer. Simmer until the peel is tender, 30 to 60 minutes.
4. Meanwhile, put 10 sterilized 8-ounce canning jars and lids on a baking sheet and place
in an oven preheated to 225 degrees. When orange slices are done, remove jars from the
oven. Add a little cooking syrup to the bottom of a jar, then lay in 3 orange slices and
pour in 1 tablespoon of clementine ratafia. Fill the jar to the top with more slices and
cooking syrup. Add another tablespoon of ratafia. Clean off the rim and tighten the lid.
Repeat with the remaining orange slices. (Leftover ratafia may be served as an afterdinner
drink with a wedge of clementine.)Makes 9 to 10 jars.


Recipe