I need a recipe for homemade orange brandy the kind that you just put your mashed fruit and water in a crock.?

Answer 1

try this one

4 md Oranges
1 Vanilla bean
2 1/2 c Vodka
1 c Brandy
1 c Sugar syrup (see recipe)
Look for firm, heavy oranges which indicates lots of juice, and smooth-skinned ones free from soft spots and mold. Wash and peel oranges making sure to scrape ALL white rind from the peels
to avoid bitter flavor. Add to liquor and vanilla bean. Steep 2-3 weeks,
strain and filter. Add sugar syrup and let age for 4 weeks. The entire orange may also be used. Cut oranges into wedges and follow
instructions. Gives opportunity to use tangerines, tangelos, or manderin
oranges. Cognac or brandy may be used as the base liquor and additional
spices or extracts can be added.
Yield: 1 quart plus Container: Wide mouth 1/2 or 1 gallon
jar

Answer 2

I used 5 navel oranges
1/4 vanilla bean
1 cup of granulated sugar
1 750 ml bottle of Henessey

I had a glass of the Henessey...for quality control purposes, of course.
I used an extra fine grater to get *JUST* the orange part of the orange peel...I stopped when I began seeing a hint of white. Add the grated peel, vanilla, and sugar to the bottle, removed any, um...excess, and recorked it. I shook it up well every other day for about 3 weeks. Then, poured it through a coffee filter about 6 times.

Total winner.

If you don't have an extra fine grater, you can use a potato peeler and just take care not to get the peeilings so deep that it gets the white part. Then take the slices you take off with the peeler and julienne them (slice very thinly, into weentsy little slivers).

You can also experiment with changing the amount of sugar or by replacing an orange or two with a tangerine, a lemon, a lime, and so on. Makes a nifty high-octane limoncello if you replace all with lemons and replace the brandy with vodka...all limes is good too. The "limecello" is great to perk up a margarita.

Answer 3

HONEY GLAZED HAM AND ORANGE BRANDY
SAUCE

1 canned ham
1/4 c. honey
1/4 c. brown sugar
1/4 c. barbecue sauce (any brand)

Score ham on fatty side (1/2 inch deep). Combine honey, barbecue sauce and brown sugar. Spread mixture over top of ham. Bake ham according to directions on can. About 1/2 hour before ham is done, spread 1 cup brandy sauce on top. Continue baking for remaining 30 minutes. Slice ham and serve with Orange Brandy Sauce.

ORANGE BRANDY SAUCE:

2 tbsp. brandy or cognac
1 c. orange marmalade
1 c. orange juice
1/4 c. brown sugar
Pinch of salt
1 c. raisins (optional)

Combine ingredients in a saucepan. Simmer 10 minutes. Yield: 3 cups sauce.

Make ham earlier in day and refrigerate. Reheat 300 degrees and cover loosely with foil. Serves 6-8.