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Recipe · Corsica
Cap Corse aux écorces d'orange
Corsican orange peel and quinine aperitif wine
⏱ 60 minServes 20Medium185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
2 L (8⅓ cups)dry Corsican white wine
300 ml (1¼ cups)grape brandy
300 g (11 oz)sugar
Peel of 4 bitter oranges
Peel of 2 lemons
1 tbspcinchonabark
2cinnamon sticks
- 2 L (8⅓ cups) dry Corsican white wine
- 300 ml (1¼ cups) grape brandy
- 300 g (11 oz) sugar
- Peel of 4 bitter oranges
- Peel of 2 lemons
- 1 tbsp cinchona bark
- 2 cinnamon sticks
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Air-dry the peels for 24 hours.
- Put them in a jar with the cinchona and cinnamon.
- Pour in the wine and brandy and seal.
- Steep for 30 days in a cool, dark place.
- Stir once a week.
- Strain carefully.
- Make a syrup with the sugar and 150 ml (⅔ cup) water, then cool.
- Mix the syrup and the infusion.
- Bottle and wait 2 weeks before serving.
- A bitter, aromatic aperitif; serve well chilled. Please drink responsibly.
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