When making any tangerine liqueur it is critical to remove all the pith from the fruit or the results will be bitter, no matter how much sugar is used to offset the poor taste. Also, make sure not to include any pips (pits), as these too can and will add a bitterness.
We differ from other versions of this recipe by making a simple syrup flavored by the tangerine skin. This enhances the flavor considerably.
- 2 dozen ripe tangerines, skins
- 1 1/2 Cups water, distilled
- 1/2 pound granulated sugar
- 2 dozen ripe tangerines, seedless segments
- 3 Cups 80 proof vodka
- 1 dozen whole cloves
- 1/2 teaspoon cinnamon
- 1 1/2 pounds granulated sugar
- Peel the tangerines, removing all pith and membrane from the fruit and the inside of the skin. Reserve the segments in a covered bowl. Make sure there is no pith on the skins and cut into thin strips.
- In a large enameled or non-reactive pot, place julienned strips of skin, half pound of sugar and water. Bring to a boil, then reduce to a simmer for five minutes. Cool completely.
- Strain through a fine sieve and measure the liquid to one cup. Pour into a large glass jar.
- Section tangerines and then cut each section into two or three pieces. Put tangerine pieces and peel into the jar with vodka, cinnamon, and cloves.
- Add white sugar and shake vigorously until sugar is dissolved. Cover.
- Let mixture set for three weeks, then strain and let the liqueur settle until clear.
- This usually takes a week or ten days.
- Bottle, preferably in a dark glass container as light can affect this liqueur.