Christmas spiced liqueur

Ingredients for 1 servings:

• 3 orange(s), organic, peel only
• 20 star anise
• 6 vanilla pods
• 6 stalk(s) cinnamon
• 1 piece(s) ginger root, approx. thumb-sized
• 6 cloves
• 1,000 g brown rock sugar
• 1,400 ml vodka or grain liquor, 2 bottles of 700 ml each

Instructions

Working time approx. 15 minutes; Rest period approx. 30 days; Total time approx. 30 days 15 minutes

“Sauce” with Christmas spices and orange peel

For the liqueur, it’s best to use whole spices, not ground ones, so you don’t have to filter the liqueur afterwards. Whole spices also tend to have a more intense flavor. You’ll need 3-4 sufficiently large screw-top jars. Divide the spices evenly among the jars, slit the vanilla pods lengthwise, peel the ginger and slice them, and divide them among the jars. Thinly slice the orange peel with a sharp knife, leaving as little white peel as possible, and add it to the remaining ingredients. Fill the jars with rock candy. Then pour in the vodka until everything is covered with liquid. Let it steep in a bright place for at least 4, preferably 6 weeks. Finally, strain the mixture through a fine sieve several times and pour it into attractive bottles. Tip: You can vary the spices, but be careful not to overpower the other spice notes with strong spices like cinnamon and anise if you use too much of them. You can also add lemon zest, which makes the liqueur fruitier. Brandy or cognac also work well as alcohol; it must have at least 38% alcohol by volume. Brown rock sugar adds a subtle caramel note; in a pinch, brown cane sugar will also work, giving the liqueur an appealing color.