Orange liqueur, or arancello.
Simple, fragrant, digestive.
The orange liqueur, also known as arancello, is a delicious citrus liqueur perfect to enjoy cold at the end of a meal or in the afternoon to accompany a good dessert or cookies.
A delicate and tasty liqueur, very aromatic and fresh that can be made in just a few steps, then you just have to wait for the days when the oranges need to rest to release all their flavor and aroma, prepare a syrup of water and sugar, and your delicious orange liqueur is ready to be enjoyed or used in the preparation of many desserts like this delicious Fiesta Cake 🙂
This is my mom’s recipe 🙂
Also try:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 13 Days
- Preparation time: 15 Minutes
- Portions: 3 bottles of 750 ml
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 14 large organic oranges
- 1 l pure alcohol
- 800 g sugar
- 1 liter and 250 ml of water
Tools
- 1 Peeler
- 1 Jar
- 3 Glass bottles
- 1 Funnel
- Cheesecloth
Steps
Wash the oranges thoroughly, dry them, and peel off all the skins with a peeler, being careful not to take the white part (it’s bitter and would give a bitter aftertaste).
Place the peels in a hermetically sealed glass container, add the alcohol, and let it macerate for 12 days sealed. Keep the container in a dark and cool place and every day remember to shake the container without opening the lid.
After the time has passed, use a slotted spoon to retrieve the orange peels from the alcohol, chop them very coarsely, and put them in a pot along with the water and sugar.
Bring to a boil and stir constantly until the sugar dissolves.
When the sugar is dissolved, turn off the heat and let it cool.
As soon as the syrup is completely cool (it must be), mix it with the alcohol in which you have macerated the orange peels, stir well, replace the lid, and let it rest for 24 hours in the dark.
After the resting time, take a funnel and place several layers of cheesecloth inside it.
Retrieve the liqueur, remove the orange peels, and transfer it with the funnel into clean liqueur bottles, filtering it through the cheesecloth.
Seal the bottles and let the liqueur rest in a cool, dark place for a month.
After at least a month, the orange liqueur or arancello is ready to be enjoyed. I recommend putting it in the freezer or fridge before tasting it; it tastes even better cold.
The Orange Liqueur, or Arancello, is ready to be enjoyed… Cheers!
Also try the orange liqueur cream, find the recipe BY CLICKING HERE.
Or the limoncello HERE.
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