TANGELO CHRISTMAS INFUSION

When kumquats run out or fail you, tangelos step in. This version uses thinly peeled tangelo zest in a brandy-and-vodka mix. It’s less fussy than whole kumquats and produces a smoother, honey-forward liqueur that tastes almost like Cointreau. Add zest gradually throughout the steeping period for depth.

This batch was made exactly the same as the limoncello  except that it was left for about 60 days before processing. It has only been 10 days since bottling but it has a more “honey” flavour than limoncello although the alcohol taste is still evident. I can’t wait until Christmas when it should be just perfect.

I have now discovered that Cointreau is almost tangelocello – made with grain alcohol rather than vodka. Today we did a taste test and discovered that mixing my tangelocello 50/50 with brandy we got something very similar to Cointreau. That will be the last bottle of Cointreau that I buy. This is a bit smoother, but to my taste much better. Next tangelo season I will be making more of this.

 

Kumquat Brandy3

When life doesn’t bring you kumquats

Ingredients

  • Thinly peeled zest from approximately 12 well-washed tangelos (about 60g total)
  • 1000g white sugar
  • 750ml brandy (save the bottle for rebottling the finished liqueur)
  • 750ml vodka
  • 2 cinnamon sticks, broken in half
  • 12 whole cloves
  • 2 cardamom pods
  • One 2-litre jar with tight-fitting lid (airtight)

Method

  1. Peel the zest very thinly from 12 well-washed tangelos using a vegetable peeler or microplane, avoiding the white pith underneath—pith adds bitterness. This gives you roughly 60g of zest (you’ll add more gradually as you go, so don’t stress about being precise upfront).
  2. Put the initial batch of tangelo zest into your 2-litre jar.
  3. Add the 750ml brandy and 750ml vodka to the jar—the mixture of both spirits is fine, the flavour works beautifully with either alone or combined.
  4. Add the 1000g sugar, broken cinnamon sticks, cloves, and cardamom pods to the jar.
  5. Seal tightly or cover the top with plastic wrap under the lid to prevent evaporation.
  6. Store the jar away from direct sunlight but somewhere you’ll see it regularly.
  7. For the next 14 days or more, turn the jar over and back several times daily to help dissolve the sugar.
  8. Over the course of the first week or two, add more tangelo zest gradually as you peel more fruit—keep adding it to the jar as you have it. This layered approach builds deeper flavour.
  9. Leave the jar for 30–60 days total, continuing to turn it regularly. The sugar will fully dissolve and the tangelo flavour will mellow into the alcohol, developing a honeyed character.
  10. You’ll know it’s ready when the peel turns white—that signals all the flavour has been extracted. Strain the liqueur through a fine sieve into a jug, letting the brandy mixture drain thoroughly.
  11. Bottle the strained liqueur into your saved brandy bottle. Label with the bottling date. Discard the spices and spent zest.
  12. Leave the sealed bottle for at least three months before drinking. It improves genuinely with age.

Notes

This version is less labour-intensive than whole kumquats but produces equally good results. The brandy-vodka blend is flexible—if you only have brandy or vodka available, use 1500ml of whichever you have. The liqueur will taste slightly different but still excellent. Serve ice cold. It has a smoother, more Cointreau-like character than Kumquat Liqueur and works beautifully in cocktails as well as over ice.