Limoncello is, of course, one of my favourite things and in recent years the Italian side of my family have been competing to make the best festive ’cellos. There was the year I forgot to add the sugar to my blackcurrant ’cello (oops), then the time when someone experimented with gooseberries (which was… interesting). This recipe is packed with festive flavours: the star anise and cinnamon add a fragrant note and lift the bitterness of the cranberries, while the buttery peppered nuts served alongside are almost too good to share.
Prep time in addition to steeping time
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Yields:
10 - 12
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
FOR THE 'CELLO
- 400 g dark brown sugar
- 500 g frozen cranberries
- Peel of 1 orange
- 750 ml vodka
- 1 cinnamon stick
- 1 star anise
FOR THE NUTS
- 50 g salted butter
- 300 g pecan nuts
- 1 1/2 tsp. freshly ground black pepper
- 2 stalks rosemary
- Step 1Combine sugar, cranberries and orange peel in a large saucepan and cover with 200ml just-boiled water. Over a medium heat, bring to a bubble, then simmer very gently for 10min, until syrupy. Set aside and leave until cool to touch.
- Step 2Pour vodka into a large sterilised jar or bottle (approx 1 litre). Add the cinnamon and star anise. Carefully pour cranberry syrup (you may want to use a funnel for this) into the bottle, close and shake gently to combine. Store in a dark, cool place for up to 3 weeks.
- Step 3Carefully strain the ’cello through a very fine sieve or muslin. Pour into sterilised bottles or jars ready for gifting. Store in fridge or freezer.
- Step 4For the nuts, preheat the oven to 180°C (160°C fan) mark 4. Melt butter in a saucepan, then stir in nuts and black pepper. Bash rosemary stalks all over with a wooden spoon and add to the mixture. Pour on to a lined baking tray and bake for 15-20min, stirring halfway, until golden. Allow to cool before snacking or store in an airtight container for up to 2-3 weeks.
GET AHEAD
The nuts will store in an airtight container for 2-3 weeks. The crancello can be stored in the fridge or freezer for up to 6 months.
Per serving:
- Calories: 250
- Protein: 43g
- Fat: 25g
- Saturates: 4g
- Carbs: 2g
- Sugars: 1g
- Fibre: 2g
A festive tipple for Christmas? We've got you covered.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!