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Author/Submitted by:
Servings: 1
Categories: Alcoholic Beverages / Brandy

    3.00 Oranges
    20.00 -fluid ounces brandy
    0.50 lb Sugar
    0.25 lb Whole coriander seeds

Peel the clean, dry oranges. Use only the orange part of the peel and chop finely. Squeeze the oranges and put the juice and rind into a large glass jar. Add the brandy, sugar and coriander seeds and stir. Leave it in a cool, dark place for 2 months and then strain and bottle. These delicate liqueurs should always be stored away from heat and light. The authors explain that ratafias are sweet liqueurs that are made with fruit, spices, herbs or blossoms that are marinated in brandy or brandy and wine. The ratafias can be individualized and the authors suggest trying quinces, sour cherries, oranges, peaches or apricots (with their cracked stones), or lavender flowers steeped in white wine. This particular recipe was adapted from Cuisine of the Sun by Mireille Johnston. from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 03-05-95 (2351)

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