Mandarin Triple Sec
If you like the taste of mandarin oranges you might like this triple sec made with them. The peel and juice are of the mandarin are both used along with vodka and sugar water and then you let it sit for a month and then strain it and you have a quart of mandarin flavored triple sec. My Pantry Shelf shares this recipe and named it satsuma triple sec because she used satsuma mandarin oranges that grow on her tree. Since satsumas are not widely grown in the US you can use just about any mandarin orange.
Cook’s Thesaurus says ” mandarin orange Notes: These have a pleasant enough flavor, but their big asset is that they come out of their peels and segment easily, so you can eat them in your good clothes. Varieties include the popular tangerine, the seedy but juicy honey tangerine = Murcott, the satsuma orange, the sweet and tiny clementine orange, and the seedy and orange-flavored temple orange. Substitutes: orange”
So to make your triple sec you can use any of these, just try not to get the pith when you are collecting your peel because the pith from citrus is bitter and will make your recipe bitter. My Pantry suggests using a peeler to collect the peel with rather than taking the easy way and simply peeling these easy to peel fruits.
Click here for instructions>>> http://mypantryshelf.com/2012/03/09/satsuma-triple-sec/