Use a vegetable peeler to remove the zest from the oranges. Avoid removing the bitter white part of the peel.
PREP: 30 minutes COOL: 30 minutesSTAND: 3 weeks MAKES: about 5 cups
1½ cups sugar
1 cup water
3 medium oranges or 6 medium pears
1 750-ml bottle vodka
1. For syrup, in a small saucepan combine sugar and the water. Bring to boiling, stirring to dissolve sugar. Remove from heat; cool 30 minutes.
2. For orange cordial, thoroughly scrub oranges with a vegetable brush. Using a vegetable peeler, remove the orange portion of the peel in narrow strips. If desired, juice oranges and reserve juice for another use. (For pear cordial, peel, core, and thinly slice pears.)
3. Pour cooled syrup into a sterilized 2-qt. glass jar. Add orange-peel strips or pear slices. Pour vodka into jar; stir gently. Cover jar with a tight-fitting lid. Let stand in a cool, dry place for 3 weeks.
4. Line a colander or sieve with several layers of 100%-cotton cheesecloth or coffee filters. Set colander or sieve over a large bowl. Strain fruit cordial through colander or sieve; discard orange peel strips or pear slices.
5. Transfer strained cordial to clean jars or bottles; seal. Store at room temperature up to 2 weeks.
PER ¼ CUP CORDIAL: 141 cal., 0 g fat, 0 mg chol., 1 mg sodium, 16 g carb., 0 g fiber, 0 g pro.
Use a vegetable peeler to remove the zest from the oranges. Avoid removing the bitter white part of the peel.