Blood Orangecello

This sweet, sunny blood orangecello is the perfect aperitif (enjoyed before a meal), digestif (enjoyed after a meal), or cocktail ingredient to share with a loved one or to bottle up and gift to your favorite host or hostess. With only 3 ingredients, the simplicity of this recipe allows the bright and piquant citrus taste of the blood oranges to be the champion. The smoothest of spirits, this orangecello can be made using any variety of orange, but I like to use blood oranges to give a really bold hue.

All of the products that I used to create this recipe can be purchased using the links below:

Disclaimer: I receive a commission for the purchase of any product using the links provided on my website.

To begin, carefully peel the blood oranges, making sure to ONLY peel off the skin and NOT the pith (white stuff under the skin), as it’s the pith that makes citrus fruits bitter, and you don’t want a bitter orangecello (believe me).

Pour your vodka into a large glass jar or bottle, then add the orange peels.

Juice the oranges getting as much juice out of them as you can. Pour the juice through a fine strainer into a medium-sized saucepan. Add the water and sugar, and bring to a boil. Boil off the majority of the moisture until the liquid has reduced to about ⅓ of its original volume and is a syrupy consistency.

Let the syrup cool down for about 20 minutes, then pour it into your vodka. Tighten the lid and shake the jar or bottle vigorously. Store at room temperature for 14 days, shaking or stirring the jar well to redistribute the flavors every day or two.

Once two weeks have elapsed, remove the lid and pour the orangecello through a fine strainer and discard the peels. Store in an airtight glass jar or bottle chilled or at room temperature for up to 2 years.

Blood Orangecello

Becca Gallick-Mitchell
This blood orangecello recipe is so easy to make, but yields the most delicious, ambrosial "nectar of the gods" imaginable. With just 3 ingredients and 2 weeks of infusing, you too can be sipping on this sweet, vibrant liqueur!
Prep Time 30 mins
Cook Time 15 mins
Cooling and Infusing Time 14 d 15 mins
Total Time 14 d 1 hr
Course Beverage, Drinks
Cuisine Italian
Servings 2 pints

Ingredients
  

  • 5 blood oranges, scrubbed
  • 2 cups vodka
  • ¾ cup granulated sugar
  • cup water

Instructions
 

  • Carefully peel the blood oranges, making sure to ONLY peel off the skin and NOT the pith (white stuff under the skin), as it's the pith that makes citrus fruits bitter, and you don't want a bitter orangecello.
  • Pour your vodka into a large glass jar or bottle, then add the orange peels.
  • Juice the oranges getting as much juice out of them as you can. Pour the juice through a fine strainer into a medium-sized saucepan. Add the water and sugar, and bring to a boil. Boil off the majority of the moisture until the liquid has reduced to about ⅓ of its original volume and is a syrupy consistency.
  • Let the syrup cool down for about 20 minutes, then pour it into your vodka. Tighten the lid and shake the jar or bottle vigorously. Store at room temperature for 14 days, shaking or stirring the jar well to redistribute the flavors every day or two.
  • Once two weeks have elapsed, remove the lid and pour the orangecello through a fine strainer and discard the peels. Store in an airtight glass jar or bottle chilled or at room temperature for up to 2 years.
Keyword Alcohol Reicpe, Aperitif, Beverage Recipe, Blood Orange, Blood Orange Recipe, Blood Orangecello, Digestif, Drink Recipe, Liqueur Recipe, Orangecello, Vodka

Leave a Reply