This Christmas treat is usually consumed after meals during the winter holiday season. It is very important to use the highest proof (ABV) alcohol possible because the water in lower proof alcohol will dissolve the sugar.
Supplies
- 1 orange (blood oranges are great!)
- 3 cinnamon sticks (~3 inches long each)
- 1 ½ cups sugar cubes (about ½ pound)
- 1 cup grain alcohol 90-95% ABV (180-190 proof) Lower proof will dissolve the sugar!
- Clean pint jar
Directions
Peel zest from the orange in wide strips with a vegetable peeler. Lay 2-3 strips on the bottom of the jar. Stand the cinnamon sticks around the sides of the jar and ½ of the sugar cubes, arranged loosely. Add more orange peel strips. Fill the jar with the rest of the sugar cubes and top with a final layer of orange peel. Add enough alcohol to cover the contents. Seal the jar tightly and steep for at least 3 weeks before using.
More flavor combinations
- Lemon peel, sage leaves, and black pepper or long pepper
- Tangerine peel and cloves
- Grapefruit peel and juniper
- Dried tart cherries, almonds, vanilla bean
Avoid the use of fresh fruit (other than peels) as the water in fruit can dissolve the sugar cubes.
Serving
Use sugar tongs or a spoon to remove a cube from the jar. Let the excess liquid drain back into the jar and seal the jar. Hold the cube in a spoon and light it with a flame. When the sugar starts to turn brown, blow out the flame and cool for 30 seconds before eating.
The extinguished sugar cubes can also be used in cocktails! (Do not pour alcohol over a burning sugar cube. The flame can travel back to the source and cause burns or an explosion.)
Avoid stirring the cubes in the jar; they become fragile and are easily crushed by rough handling.
