Homemade Grand Marnier

The Cook

Marsha Gardner Recipe
Cooked to Perfection
Florala, AL (pop. 1.980)
Member Since Aug 2012
Marsha's notes for this recipe:
I use this lovely orange flavored liqueur in loads of recipes. Probably the most popular is the "Margarita".
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Place zest and sugar in a small bowl. Mash together with the back of a wooden spoon or a muddle. Continue until sugar is absorbed into zest. Place in a container with a tight seal, preferably glass. Add cognac and glycerin; stir and seal.
Allow to age in a cool, dark place 2 to 3 months. Shake monthly. After initial aging, strain and filter. Stir with a wooden spoon to combine. Cap and age 3 months more before serving.
Note: Seville oranges produce the authentic taste but any type of orange peel/zest may be used with good results.

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user Diane Whitbeck IRPELLC - Aug 28, 2012
Hi Marsha! Do you have to use the glycerin? Sounds kinda icky to me! Where would I find glycerin? Thanks!
user Marsha Gardner mrdick1950 - Aug 28, 2012
Glycerin is found at the pharmacy. It is only a small amount. I keep it on hand to make homemade bubbles for the kids, so I always use it. You can leave it out, it won't affect the taste, just not be as silky as with it added.
user Donna Randles MrsPotatoHead - Aug 29, 2012
Hey Marsha!
What measurement equivalent is 4 cans of brandy? I would love to try this for Christmas!
user Marsha Gardner mrdick1950 - Aug 29, 2012
How about 4 cups of brandy. That is what happens with the ingredient measurement thingy. If you don't pay close attention you get some other size or description. I will change it. Thanks for pointing this out to me. In one other recipe I had "bake for 3 months" I could use a proof reader. I try, but I think we see what we want or expect on the page, instead of what is actually there sometimes.
user Donna Randles MrsPotatoHead - Aug 29, 2012
Lol...that's what I thought, but you never know! Thanks so much!

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