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Make it Yourself: Homemade Orange Extract

December 16, 2012 By Marillyn Beard · | · 29 Comments · | · Affiliate Disclosure

 


It is now orange season around here and my trees are simply overflowing with delicious balls of sunshine!

Last season I dehydrated orange slices and made some orange powder, both are fantastic for baking and flavoring your tea! I also made some orange extract, which I just opened and strained a few days ago.


After I got over the “hurdle” of making my own Homemade Perpetual Vanilla Extract last year… I became obsessed with making my own extracts.

I did some research and decided to try making extracts from orange, lemon, cacao and almonds.

All you need is vodka and a jar. So easy!

I planned to leave them for only 3 months, but then decided to leave it for another 3 months. Then basically forgot about them. I don’t recommend doing that.

Now it has been almost a year (the date on the jar is Jan. 25th, 2012!) and thankfully extracts are pretty forgivable. I spied them after coming home from our USA furlough & decided to open up the orange extract to see if I can use it. I had the vision of using it in my shortbread cookies.

When I first opened the jar… a warm, sharp smell of orange tingled my nose. I had a little taste and the flavor was nice & smooth with a hint of bitterness.

Success!

I made some delicious almond orange shortbread cookies (recipe coming!) using the orange extract and it was simply delicious! The orange flavor stood out nicely without it being overpowering… just the way I like it.

 
Homemade Orange Extract
  • 2 large oranges (preferably organic)
  • Vodka (higher proof is better)
  • 1/4 cup filtered water (will extract more flavor)
  • Pint-size glass jar

You can do it one of the two ways with the oranges… Peel them or zest them. I peeled them because it was easier, but some like to zest the oranges to avoid the white part because of its bitterness. Either way, you will get a wonderful orange flavor.

Put the orange peels or zest in a clean jar, add water, cover with vodka and seal it tight. Store in a dark, cool place and shake it whenever you think of it.

The extract will be ready in about 6 weeks. You can leave it longer for a slightly stronger flavor, but no longer than a year!  ;o)

I am going to open up my other extracts and see how they turned out. Hopefully I will be sharing recipes with you in the near future!

Have you made your own extracts yet? What flavors have you made? If you haven’t, try making vanilla extract or orange extract and experience how easy it is! 

Filed Under: Condiments, DIY, Recipes

« A Simple Christmas Advent Experience
Honey Sweetened, Almond Orange Shortbread Cookies »

Comments

  1. Jacqueline@ Deeprootsathome.com says

    April 24, 2013 at 1:09 am

    This makes me want to do it, too. I’ve done so many, but never orange! Thank you!! If you would like to link-up on Wednesdays, I invite you over to Deep Roots at Home! you would be in good company 🙂 Blessings!

    Reply
  2. Anonymous says

    June 6, 2013 at 9:41 am

    what is the vodka measurement for this recipe?

    Reply
    • Marillyn Beard says

      June 6, 2013 at 9:50 pm

      In that small jar pictured above… about 1 1/2 cups. You can do more or less, just make sure you have plenty of rinds in there.

      Reply
    • m.k. dhawaw says

      September 17, 2015 at 3:40 pm

      how much ouantity of vodka should be added

      Reply
      • Marillyn Beard says

        September 19, 2015 at 10:50 pm

        until the PINT jar is full, after you’ve added the water (optional).

        Reply
  3. Anonymous says

    February 22, 2014 at 4:04 am

    Why is it necessary to add water when making the orange extract? I make my own vanilla extract with high proof vodka and would like to try making others. Is it possible to make extracts without the vodka?
    Thanks for sharing your recipes.

    Reply
  4. Joe Biondich says

    June 30, 2014 at 3:40 am

    In place of vodka you can use apple vinegar or glycerin.

    Reply
  5. aor says

    November 27, 2014 at 6:27 am

    To store in dark and cool place, can I put it in refrigerator or just room temp is fine? As my home town have quite hot weather.

    Thanks for sharing this recipe ^^

    Reply
    • Marillyn Beard says

      December 22, 2014 at 6:05 am

      Room temp is fine 🙂

      Reply
  6. Judy Craven says

    November 13, 2015 at 2:15 pm

    I make my own vanilla and decided to give this a try. I just finished making 3 jars so we will see how it turns out in 6 weeks.

    Reply
    • Marillyn Beard says

      November 15, 2015 at 5:42 pm

      Wonderful! I’m sure they will be great!

      Reply
  7. Nicole says

    December 19, 2015 at 2:54 pm

    Did you ever post the almond orange shortbread cookie recipe? Thanks!

    Reply
    • Marillyn Beard says

      January 12, 2016 at 4:27 am

      Yes, I did! I will put a link in the post. Thank you for asking! The recipe is over at My Humble Kitchen.

      Reply
  8. Farook says

    January 25, 2016 at 2:48 am

    Can we do without vodka?

    Reply
    • Marillyn Beard says

      June 8, 2016 at 6:08 pm

      You can try glycerine, but it requires a different method. If you look at store bought flavoring for baking… most are made with alcohol.

      Reply
  9. Kristerae says

    March 6, 2016 at 12:48 am

    I am enjoying your blog so very much. Thanks for all these awesome ideas.

    Reply
    • Marillyn Beard says

      March 21, 2016 at 9:44 pm

      Hello Kristarae! Wonderful! So glad you are enjoying it.

      Reply
  10. Monica says

    May 11, 2016 at 4:11 pm

    Did you get good results from the other extracts you tried? I am looking for ways to get raspberry and banana…

    Reply
    • Marillyn Beard says

      June 8, 2016 at 4:50 pm

      Hello Monica,
      The almond and cacao were okay, but not very strong in flavor. I’m not sure how you would be able to make raspberry or banana as they have high amounts of sugar. Have you tried yet?

      Reply
  11. Mokgadi says

    September 12, 2016 at 7:40 am

    I would very much like to try to make orange extract and what is the difference btwn an extract and a liquer since both of them require vodka

    Reply
    • Marillyn Beard says

      October 17, 2016 at 8:36 pm

      Here’s an article I found that might help answer your question: https://www.cooksvanilla.com/blogs/news/114548934-liqueurs-and-extracts

      Reply
  12. Reba Stallins says

    December 26, 2016 at 3:54 pm

    I started my orange extract in sept and it has a very strong vodka smell , what can i do

    Reply
    • Marillyn Beard says

      January 31, 2017 at 4:37 am

      That is normal. In time there will be a stronger orange smell. When use in baking you can taste more of the orange. Hope that helps!

      Reply
  13. Anthony says

    January 17, 2017 at 5:07 pm

    Hello,

    I just did it, but I used orange zest instead of peel. I am leaving it for 6 weeks.
    I am excited because it’s impossible to find orange extract in my country. Even the Vanilla Extract took me at least a month to find it and it was unfortunately Imitation Vanilla Extract, I bought it anyway.
    So thanks a lot for this recipe, if we can call it that, haha.

    Reply
  14. Wanda Stanton says

    February 14, 2017 at 6:08 pm

    Love it

    Reply
  15. Prahlad says

    July 10, 2017 at 5:56 am

    Nice recipe, can this be used to make extract of passion fruit peel ?
    Thanks

    Reply
    • Marillyn Beard says

      September 16, 2017 at 5:54 am

      Thank you! No, passion fruit peel can’t be used to make extract.

      Reply
  16. Judy Lee says

    March 18, 2018 at 3:04 pm

    I have made vanilla extract and orange extract and both are wonderful! I am now making lemon and also lime. I am also making essential oil with orange. I really enjoy making all of this.

    Reply

Trackbacks

  1. 18 Best Homemade Extracts For Cooking & Gift Giving says:
    November 29, 2015 at 1:01 pm

    […] Homemade Orange Extract (use when baking or in a […]

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