… make mandarincello 🙂
This is not normally something I’d have considered, but I was doing a bit of gentle fruit-one-upmanship on FaceTime with my brother in the UK, who has a substantial temperate fruit and nut orchard, but no tropical fruit. As well as eating them fresh and freezing juice and pulp, we were debating what best to do with the beautiful fruit on my Ponkan mandarin tree. He suggested the mandarin equivalent of limoncello. Bingo! A double reward, the fruit and the skins!
I went to our local bottle-o (off-licence or liquor store for non-Aussies) and asked for the cheapest, nastiest bottle of vodka they had. (Classically, it should be grappa, but that sort of thing is hard to find in rural north Queensland unless you make your own.) After he’d cracked up a little, the bloke behind the counter wanted to know why. Explanations followed, and I could see he was thinking about doing it himself. Spread the joy….
Anyway, one 750cl bottle of vodka later I selected 5 of the largest, most brilliant orange fruit and peeled them carefully. I took a small, sharp knife and scraped as much of the white pith from the back of the peels without pressing too hard as I didn’t want to lose any of the essential oil. The skins went into a large (possibly too large!) spring-top jar, and the vodka went on top. Into a cool, dark place for at least a week.
I couldn’t resist taking a peek yesterday. Look! The vodka is changing colour already as the essential oils in the skin migrate into the spirit. After a week, the colour will be a brilliant orange and the flavour will be intense, but possibly somewhat bitter. I’ll make a simple sugar syrup with white sugar (I don’t want to use brown as it’ll affect the lovely colour) and add as much as the flavour demands. I don’t want sweet, I just want the edge taken off any bitterness to mellow the flavour. And then into a smaller container with a screw top for storage. Possibly the original cheap and nasty bottle, which is quite a pleasing shape.
And in case you were wondering what I did with the fruit originally enclosed by those peels, I roasted them in the oven with a little water and a sprinkling of sugar. They have softened into a delicious tart and tangy sludge which goes beautifully with Greek yoghurt.
I’ll keep you posted on the progress.