Orange Rum Cordial
Author/Submitted by: New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris,
Formatted by Carolyn Shaw 3-96
Granulated brown sugar,
Yellow food coloring,
Red food coloring,
Strain the flavored rum into a clean bowl; whisk in the sugar until it dissolves and the mixture clears. Stir in the optional colorings, vanilla, and glycerine. Pour the liquid into a clean glass bottle, or bottles, seal tightly, and allow to mature for at least a week before using. Store at room temperature.
Rinse and dry the oranges and the lemon. Use the shredding side of a cheese grater to scrape only the orange part off the oranges; be careful not to scrape off the white, bitter part. Scrape the peel off half the lemon the same way. Put the orange and lemon zests in a glass jar; add the rum. Seal tightly and let steep for 3 days in a cool, shaded place, shaking the jar once a day.
To make superfine sugar, whirl 1 1/8 cups "Brownulated" sugar in a food processor or in two batches in a blender at highest speed, until fine but not powdered.