30 January 2011

~Counting on Cointreau~

I never knew this, but apparently winter is citrus season.  Yay!  I lovelovelove oranges, clementines, tangerines, lemons and fat juicy limes.  Strange then, that I'm not a great fan Marmalades.  Now let me preface that by saying, I've never been a fan of commercially produced marmalade.  I've yet to try a homemade one, so I will definitely reserve final judgement until the day comes when I do (and I'm really hoping it will be my friend Shae's
Meyer Lemon Pamalade!).

Saying that, I still wanted a way to preserve the memory of the beautiful Spanish oranges that are so inexpensive right now.  After reading the fantastic citrus post over at The Hip Girl's Guide to Homemaking, I had an idea.  Cointreau!  Oh yes, the sweet sticky awesomeness that is the orange liqueur no self-respecting margarita or cosmopolitan would go without.  It just so happens I had quite a bit of the most important ingredient:

The leavings from my batch of homemade orange pectin.  It pleases me no end to be able to use so much of something.  So little left behind, it makes me almost giddy.

For those who know me well, you'll be shocked at the next bit.  I have to wait for the zest to mingle with the booze.  For FOUR WEEKS.  Ready to be really shocked?  At the four week mark, it's time to add a simple syrup.  Then...wait for it....put it back in the dark cupboard for ANOTHER four weeks.  Yep, you would be well within your rights to think that this is not the kind of project for those of us cursed with the need for instant gratification.   However, I'm going to do my best to look at it as a, what does Oprah call it?  A 'teaching moment'.  I need to learn patience, and what a tasty way to reward myself for~~ at least this once~~not taking a short cut.

See ya in a month, my Cointreau-esque friend....

1 comment:

  1. This is gorgeous! I loved Kate's citrus round up and am intrigued by the idea of making both Cointreau (it's so expensive to buy!) and Triple Sec. Also, we've definitely got to bring you over to homemade marmalade. There are so many different options -- from bitter to easy and bright. I know you'll find at least one to love. :-)