Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Makes about 2 quarts
5 medium naval oranges, washed and dried
1 3/4 cups sugar
1 1/2 quarts vodka
Zest of 1 lemon
One 6-inch cinnamon stick (or two 3-inch sticks)
12 whole cloves
2 allspice berries
With a wooden skewer, poke holes all over each orange. Place the oranges in a clean wide-mouth gallon-size jar and add the sugar and vodka. Cap the jar and shake well to dissolve the sugar. Add all the remaining ingredients and shake the jar again.
Store in a cool place, shaking the jar every few weeks, for at least 8 months or up to 1 year.
When ready to use, pour the liqueur into a cheesecloth-lined strainer set over a deep bowl. Squeeze each whole orange over the strainer. Discard the oranges, cinnamon stick, lemon zest, cloves, and allspice. Pour the liqueur into decorative bottles and cap them.
Note: Substitute 8 lemons for oranges to make lemon liqueur.
This recipe is from CELEBRATIONS ITALIAN style by Mary Ann Esposito, published by William Morrow and Company, Inc., in 1995.