Cream of orange liqueur or arancello cream.
Simple, creamy, delicious.
The Cream of orange liqueur is a very creamy, aromatic liqueur, not too alcoholic and very tasty, a liqueur to be enjoyed after lunch or dinner, or in the afternoon along with a good dessert 🙂
The recipe for the cream of orange liqueur is from my mom, she makes this delightful liqueur every year using the thick peels of the oranges from our garden. You can safely use the ones you buy, as long as they’re big and untreated oranges.
Mom has occasionally tried changing her very well-tested recipe with a faster one, but the result has always been disappointing compared to this one, so be patient for the 13 days the oranges need to rest to release all their flavor and aroma. Use the right proportions of cream, milk, and sugar, and you’ll see how delicious it is 🙂
Also try:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 13 Days
- Preparation time: 10 Minutes
- Portions: 2 bottles
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 8 large oranges (very fresh, organic, with thick peel)
- 17 fl oz pure alcohol
- 17 fl oz fresh liquid cream (unsweetened from the refrigerated section)
- 27 fl oz whole milk (long shelf life)
- 3 cups sugar
- 1 pod vanilla
Tools
- 1 Peeler
- 1 Container
- 1 Saucepan
- 1 Strainer
- 4 Glass bottles
- 1 Funnel
Steps
Wash the oranges well, dry them thoroughly, and use a peeler to remove all the peels, being careful not to take the white part (it’s bitter).
Collect the peels in a hermetically sealed glass container, add the alcohol, the vanilla pod split into 2 parts, and let it macerate for 13 days sealed, storing the container in a cool, dark place, and every day, remember to shake the container without ever opening the lid.
After 13 days, put the milk and cream in a large pot, bring them to a boil, add the sugar while stirring until the sugar dissolves.
As soon as the sugar is dissolved, turn off the heat and let it cool completely.
As soon as the milk and cream are completely cold, we can mix them with the alcohol:
Strain the previously prepared cream and milk mixture using a sieve.
Also strain the alcohol with a clean sieve, removing the orange peels and vanilla pod, and mix it with the milk and cream, stirring everything well.
The liqueur is ready, put it into bottles and store it immediately in the freezer.
The cream of orange liqueur can be consumed after 3 days (earlier it would taste too much like alcohol and would not be as creamy and harmonious as after resting a bit), always keep it in the freezer to preserve it, but also to serve it at the right temperature, frozen it is uniquely delicious!
P.S. To achieve the orange color of the liqueur, after dissolving the sugar and turning off the heat, add a bit of orange food coloring to the cream and milk, until you get the color you prefer (I preferred it natural and didn’t add any coloring).
The cream liqueur is ready 🙂 accompany it with a good dessert, you can find all of mine BY CLICKING HERE.
Also try the cream of limoncello, you can find the recipe BY CLICKING HERE.
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