Grand Marnier Liqueur Recipes
GRAND MARNIER (LIQUEUR)
Make and share this Grand Marnier (Liqueur) recipe from Food.com.
Provided by Poppy
Categories Beverages
Time 15m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Cut or scrape the orange colored part off the orange peel. This is the zest and is quite rich in aromatic essences. Be careful not to get any of the white pith of the peel since it is very bitter.
- Squeeze the oranges and strain the juice well.
- In a mixing jar place the orange juice, zest, vodka and the coriander seed.
- Cover and leave to infuse for two weeks.
- Drain through a coarse sieve and return to the mixing jar.
- Discard the residue.
- Add the brandy flavor and the sugar.
- Shake vigorously until the sugar is dissolved.
- Leave to clear. This liqueur is very slow to clear, so be patient.
- When clear, two weeks or more, decant and add orange food dye previously mixed with a small amount of the liqueur.
- This liqueur should be a dark orange color liqueur.
Nutrition Facts : Calories 955.5, Fat 0.4, Sodium 4.3, Carbohydrate 139.7, Fiber 5.7, Sugar 119.9, Protein 1.6
HOMEMADE GRAND MARNIER
From Classic Liqueurs, by Cheryl Long and Heather Kibbey: Grand Orange-Cognac Liqueur. I modified it to make it a little more chef friendly.
Provided by Mamas Kitchen Hope
Categories Beverages
Time 15m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest.
- Place in a container with a tight seal, preferably glass. Add cognac, stir and seal.
- Allow to age in a cool, dark place 2 to 3 months. Shake monthly.
- After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
- Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.
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