Vanilla Arancello

This is delicious, but strong. The resulting liqueur is about 100 proof. I give a range of times for aging, longer is better if you can stand it, but the lower end of the range is minimum for good flavor.

Vanilla Arancello (1.5 L):

  • 1 750 ml bottle grain alcohol (such as Gem Clear or Everclear)
  • 1 vanilla bean
  • 9 blood oranges (or regular oranges)
  • 4 cups sugar
  • 16 oz water

Slice open and scrape out vanilla bean. Place both seeds and pod in a clean jar, add alcohol. Zest all the oranges, add to the jar. Quarter the oranges and put in a pot with the sugar and water. Bring to a simmer, and let cook until the juices of the orange are exuded into a syrup. Set aside in the fridge. Let steeping alcohol sit for 2-4 weeks. Strain out the solids, then add the syrup. Shake well, and let sit for another 2-4 weeks. Strain again if needed. Serve well chilled.


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