Satsuma/Tangerine Liqueur

As a child, I only ever got a Satsuma or Tangerine at Christmas, in with my presents! Now, with this liqueur, you can get that Christmas feeling every day!

Ingredients:

• 700ml Rum
• 2 dozen ripe Satsumas or Tangerines, skins and flesh
• 250g Granulated sugar
• 350ml water
• 12 whole cloves
• 1/2 tsp cinnamon

Slow Method:

1. Peel the Satsumas/Tangerines, making sure you remove all the pith and membrane from the fruit and the inside of the skin. Cut the skins into thin strips and reserve the segments in a covered bowl.
2. In a large enameled or non-reactive pot, place julienned strips of skin, the sugar and the water. Bring to a boil, then reduce to a simmer for five minutes. Cool completely.
3. Strain through a fine sieve and pour into a 1l Kilner Jar
4. Cut each fruit section into two or three pieces and put them, together with the peel, into the jar with the Rum, cinnamon, and cloves.
5. Put into a cool dark place and leave for 3 weeks.
6. Shake the jar every day until the sugar has dissolved
7. Strain into a clean bottle and test for taste. Add extra sugar if needed.
8. Enjoy your Satsuma/Tangerine Liqueur

Fast Method:

1. Peel the Satsumas/Tangerines, making sure you remove all the pith and membrane from the fruit and the inside of the skin. Cut the skins into thin strips and reserve the segments in a covered bowl.
2. In a large enameled or non-reactive pot, place julienned strips of skin, the sugar and the water. Bring to a boil, then reduce to a simmer for five minutes. Cool completely.
3. Strain through a fine sieve and pour into a 1l Kilner Jar
4. Cut each fruit section into two or three pieces and put them, together with the peel, into the jar with the Rum, cinnamon, and cloves.
5. Put into a water bath at 65°C for 3 hours.
6. Strain into a clean bottle and test for taste. Add extra sugar if needed.
7. Enjoy your Satsuma/Tangerine Liqueur

Mark’s Top Tip: Try substituting the Rum for Gin, Vodka, or Brandy.