Tangerine Liqueur

Preparation info
  • Makes about

    2½ cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

Not that we’re against the advancement of horticultural science, but citrus breeders now market many hybrid fruits that look like tangerines but aren’t. They’re fine to eat, but the peel lacks the intense, exotic tangerine taste you want for this liqueur. So do a surreptitious scratch-and-sniff test of the skin before you bag your tangerines.