It was worth waiting three weeks to enjoy this orange and spice wine. Yet another good reason never to discard an orange peel again.
From Simca's Cuisine
You Will Need:
the peel of 8 large oranges (or 4 ounces) dried for two weeks
2 whole cloves
Cinnamon stick
1 quart dry white wine
1/3 cup granulated sugar
3-4 tablespoons Cognac
Place dried peel, cinnamon and cloves into a quart jar. Pour in the wine and seal. Set in the fridge (or any cool place) for 8-10 days. Strain through a fine sieve. Remove 1 cup of wine to a small enameled saucepan. Whisk in sugar and heat only until dissolved-do not boil. Remove from heat, add to the rest of the wine. Add the Cognac to taste. Keep chilled and serve cold.
Your resourcefulness is a continuing amazement.
ReplyDeleteIt might be getting a bit out of hand though-poor Mr ETB can't eat an orange without peeling and saving the rind first. I have a spot in the kitchen where I leave them to dry. He can't boil a potato without saving the water to bake bread. Egg cartons get saved for seedlings in the spring. You see where this is going.
ReplyDeleteThankfully, over the years I've learned to be a more organised person (and having all this space to do it helps)because doing all these thrifty things isn't useful if you can't find what you're looking for.
I'm so funny about it, I even have a file where I keep flattened cardboard boxes from crackers and cereal to re-use for Danny's art projects. I don't think I've ever actually bought cardboard.
The other reason to do all this recycling is that we don't have trash pick up. Everything goes into a pit to be burned. Cutting down on the amount of stuff going in there is good (hence the re-using plastic juice bottles to hold bulk rice, etc.)
You should come visit! Seriously, you wouldn't believe how we live these days.
Ah! Egg cartons for seedlings. *helpful household hint logged*
ReplyDelete