Orange Bitters

1. 1

   Preheat oven to 250 deg F. Remove zest from oranges with a vegetable peeler. (Use oranges for some other purpose). Bake until zest dries, starts to curl up and begins to brown, about 20-25 minutes. Let cool.

2. 2

   Put all ingredients except sugar in a 1 quart glass jar and seal tightly. Let sit in a cool, dark place for two weeks.

3. 3

   Strain liquid into a 1 1/2 to 2 quart jar, saving the flavorings. Set aside.

4. 4

   Put flavorings in a small saucepan with 2 cups water. Cover and bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat.

5. 5

   Cook sugar in a small saucepan, lifting and shaking the pan occasionally, until the sugar caramelizes and turns deep amber, 8 to 10 minutes.

6. 6

   Pour the caramel into the liquid in the saucepan - it will bubble furiously and may firm up. If necessary, return to medium heat and cook, stirring, for a few minutes until the caramel melts.

7. 7

   Set pan in a bowl of ice water until the liquid is cold, about 10 minutes.

8. 8

   Pour this liquid into the jar with the first liquid (from step 3). Seal and let stand in a cool, dark place for five days.

9. 9

   Strain this final mixture through cheesecloth into a glass measuring cup and discard the flavorings.

10. 10

    Pour into small bottles and seal tightly.

* Per serving · 4 servings · Values may vary.