Beef Best Crockpot Roast Stir Fry Beef and Broccoli Basic Meatballs Crockpot Mongolian Beef Best Meatloaf Ever! Stir Fry Pepper Steak Garlic Beef Bites Beef Fajitas BBQ Meatballs Loaded Sloppy Joes Very Southern Roast Beef Southern Pot Roast Country Style Steak

Garlic Beef Bites Garlic Beef Bites Y ou can do so much with this simple dish. They can be cooked in a skillet, on a hibachi, or as kabobs. Ingredients 4 cloves garlic, minced ½ tsp ground pepper ½ tsp sea salt 2 lb very lean chuck roast cut into 1-inch cubes 1 stick unsalted butter ¼ cup chopped fresh parsley (garnish) Instructions 1. Mix the garlic and pepper in a small bowl. 2. In another bowl, season the beef with salt. 3. Melt the butter in a large skillet over medium to medium-high heat. Add the beef cubes and sear until brown, turning to cover all the sides. When all are browned, add the garlic-pepper mixture and cook for another 3 to 4 minutes Remove from heat and garnish with the parsley. If desired. Serves 4. #GarlicBeefBites #GarlicBeef

You will love our tender and delicious Country Style Steak. Our Best Country Style Steak with Gravy Recipe 2 servings Not to be confused with chicken-fried steak, this is one of my recipes that I gravitate to when I want a comfort meal. It is made from cubed steak, which has been tenderized by machine or by hand. It can easily be doubled or tripled and is so tender than you won't need a fork. Since this recipe makes it's own gravy, I like to serve it with rice. It's also great with mashed potatoes or noodles. It has only a few simple ingredients, so it goes together very quickly. If you have beef stock, use that instead of water for extra richness. About the ingredients. . . • All-purpose flour -Always use fresh flour; it really does make a difference. • Sea salt and black pepper • Beef cubed steak -When I find large packs on sale, I separate it into portion packs and freeze. This way if we have company, it's so much easier to thaw. • Cooking oil -I prefer using organic canola oil, but use the oil that you have found to be successful. Olive oil or avocado oil does not work for this recipe. • Onions -Red onions do not work for this recipe, but sweet, yellow, or white onions are fine. If you prefer to have smaller pieces of onion in your gravy, dice them instead. You can also toss in a couple of cloves of garlic too! When cooking the meat, give it time to brown evenly, but not burn. See picture below. It's important to remove the meat before browning the onions. That way you get a nice even sear on them. Don't add too much water as the meat cooks, just cover with an inch at a time and add as needed. KEYWORDS country style steak, country steak, best country style steak, family favorite, slow cooker Our Best Country Style Steak with Gravy Recipe 2 servings Ingredients • ¼ cup all-purpose flour • ½ tsp sea salt • ½ tsp black pepper • 3 pieces beef cubed steak • ¼ cup cooking oil • 1 medium onion, cut in half, then sliced You will need a medium skillet with a lid. Instructions 1. Mix the flour, salt and pepper in a large plate; dredge the cubed steak, shaking off excess. Add more flour with the meat hammer if you think it needs it. 2. Heat a thin layer of cooking oil in skillet on medium heat; add the pieces of cubed steak gently; brown on first side; turn, then brown the other side. Remove meat to a small plate. 3. Add the onions to the pan and stir while lightly browning. Return the beef to the pan, cover with water* and cook up to 2 hours on low heat, just simmering. You may need to replenish the water as it cooks; check often. Take the lid off and let it cook down about 30 minutes before it's done to thicken the gravy, watching closely. Serve with rice, mashed potatoes or noodles. Info • This recipe is easily doubled or tripled. For 6 servings, I use 2 onions; it's really up to you. • Wait until ready to serve to adjust seasoning. • A slow-cooker can be used for this. * Sometimes I add a teaspoon or 2 of beef bouillon (I like Better than Bouillon) for additional flavor. It does contain additional salt so keep that in mind, PRINT RATE Don’t love it Not great Good Great Love it Share Pin Share Jump to Printable Recipe▼

Basic Chili If you like traditional cooking, you'll love this chili. My family loves it and rarely do I have any leftovers. You can use ground chuck or a chuck roast cut into cubes. I prefer the latter. Easily serves 6 to 8 people generously. I ngredients • 3 Tbsp olive oil • 2 cups chopped onions • 4 cloves garlic, minced • 3 lbs chuck roast cut into 1-inch cubes or ground chuck • 1 (6 oz) can tomato paste • 2 Tbsp to ¼ cup chili powder (start with 2 Tbsp) • 1 Tbsp sea salt • 1 tsp pepper • 1 tsp ground cumin • 1 tsp dried oregano • 1 tsp thyme • 2 cans (15 0z) pinto beans, drained and rinsed • 1 can (15 oz) kidney beans, drained and rinsed 1 can (28 oz) crushed or diced tomatoes 2 cups beef broth, low sodium if possible 12 oz bottle beer Instructions 1. Heat oil in a large pot over medium heat; add onions a nd garlic; saute just until translucent. Remove from pot; drain. 2. Add the ground or cubed beef to the pot and brown; remove, drain and return to pot. 3. Add the tomato paste and the spices; cook while stirring for just a couple of minutes. 4. Increase heat to medium-high; stir in beans, tomatoes, broth and beer; bring to a boil. Reduce heat to low, simmer, stirring often, about 30 minutes. Garnish with shredded cheese. KEYWORDS best chili, best ever chili

Classic Meatloaf Recipe PRINTABLE RECIPE ▼ 6 to 8 SERVINGS If you grew up eating your mama's meatloaf, you will love this recipe. Not fancy by any means but simple, flavorful and so easy! You should have most of the ingredients in your kitchen or pantry. I use chuck for the flavor but you can certainly use other cuts of beef. If you use especially lean ground beef, you can substitute up to half of the beef with ground pork. On more than one occasion, I have actually used sausage instead of ground pork. Easily serves 4 to 6. Sometimes I like to top this meatloaf with caramelized onions before serving. About the Ingredients: • The spices , ground garlic, celery seed, dry mustard, and rosemary add so much to the flavor of this recipe. • Breads crumbs are essential to a good meat loaf. Their dryness is offset with the addition of the eggs and milk. • The ketchup, brown sugar, and prepared mustard make a simple and delicious glaze that is just stirred together. The Best Ever Classic Meatloaf Recipe (with a simple glaze) Best Meatloaf Serves 4 to 6 Ingredients-Meatloaf • 1 large egg, beaten • 1¼ cups whole milk • 1 Tbsp Worcestershire sauce • 1 small onion, ¼-inch dice • 1 cup dry breadcrumbs (I use Pepperidge Farm) • 1½ lbs ground beef (I use chuck) • 1¼ tsp sea salt • ¼ tsp black pepper • ¼ tsp each of ground garlic, celery seed and dry mustard • Pinch of ground rosemary (optional) Ingredients-Glaze • Combine ½ cup ketchup, 2 Tbsp packed brown sugar and 2 tsp prepared yellow mustard in a small bowl; stir well to incorporate the brown sugar.. Preheat oven to 350°F. You will need a 9x5-inch loaf pan, ungreased. Instructions 1. Whisk the egg, milk, Worcestershire sauce and onion in a large bowl. 2. Add the rest of the meatloaf ingredients and combine gently but thoroughly. (I use glove-covered hands to do this). 3. Spoon into the loaf pan and pat into a flat layer * . 4. Spread glaze over meatloaf; bake for 1 hour. Remove from oven; tilt pan ** and pour off grease; return to oven and finish baking until internal temperature registers 160°F. Let sit in pan for 10 minutes then drain again: remove to serving plate. * Lay a piece of plastic wrap on the top to make it easier to smooth. ** I fold a piece of foil and hold it on the top of the meatloaf while tilting the pan. PRINT

Serves 4 generously Bas ic Beef Stroganoff There are many recipes for Beef Stroganoff, and most suggest using sirloin, but I like using a chuck roast. It has a lot more flavor than most lean cuts of meat and is usually less expensive. Adding too many herbs and spices takes away from the dish's natural flavors. One of the secrets of making a great Stroganoff is getting a great sear on the meat. That seals in the tenderness and the natural flavor of the meat. Also, use the freshest mushrooms* that you can find. Ingredients • 2 Tbsp vegetable oil • 1½ lbs lean sirloin (or chuck roast) • 1 lb fresh mushrooms • 2 medium onions, 1-inch dice • ½ tsp sea salt • ½ tsp black pepper • 2 Tbsp tomato paste • 2 cups beef stock • 1 tsp Dijon mustard • 1 lb dried egg noodles • ½ cup sherry (or water) • 2 Tbsp flour • ½ lb (8 oz) sour cream • Garnish-parsley or chives Instructions 1. Cut beef into 1-inch cubes; season with salt and pepper; sear on all sides in a large skillet over medium-high heat. Add onions and mushrooms; sauté for 4 minutes or until tender. 2. Mix tomato paste, stock and mustard in a small bowl; stir into beef mixture; cover; reduce heat to low and cook for about an hour. 3. Cook noodles according to the instructions on the package. 4. Thoroughly whisk the flour and sherry until there are no lumps; stir into the beef mixture; cook, stirring constantly, until the mixture starts thickening. Lastly, stir in the sour cream. Serve over the prepared egg noodles; garnish with the parsley or chives . *How to clean mushrooms. Open the package of mushrooms and gently dump on a clean dish towel. Most packaged mushrooms have been gown in a clean environment and usually require only a gentle wiping with a paper towel or soft cloth. You may need to use a good vegetable brush if the wiping doesn't work. Only use water if you are going to cook right away, and don't submerge them, just dunk quickly. KEYWORDS beef stroganoff, basic beef stroganoff

Easy Beef & Broccoli PRINTABLE RECIPE ▼ 4 SERVINGS Serves 4 generously Definitely not a Southern dish, but it's very much enjoyed at our house. This is a simple recipe, but it may have ingredients that you don't usually keep in your pantry. I prefer to serve it with jasmine rice, but any white rice should work. This recipe calls for flank steak, and I know it's usually not overly tender, but it is tenderized briefly in the sauce. It's cut across the grain, so if using a different cut of meat, keep that in mind. Ingredients • ¼ cup light brown sugar, packed • 2 T bsp cornstarch • ¼ tsp garlic powder • ¼ tsp ground ginger • ½ tsp chile-garlic sauce • 2 Tbsp oyster sauce • 3 Tbsp soy sauce • ¾ lb flank steak, cut along grain into 3-inch strips, then ¼ -inch slices across the grain* • 2 Tbsp vegetable oil • 1 broccoli crown ( ½ lb) cut into bite-sized pieces (I've used frozen too, rinse with cold water; drain; pat dry and cut into pieces) • You will also need cooked rice (2 to 3 cups) and garnishes like thinly sliced carrots or scallions. Instructions 1. Whisk the brown sugar and next 7 ingredients in a large bowl; put ¼ cup in a small bowl; set aside. 2. Add the steak to the remaining sauce in the bowl; toss; set aside for 5 minutes. 3. Heat oil to medium-high in large skillet; add steak in single layer; sear; toss, then sear other side. 4. Add broccoli and reserved sauce; stir to combine and cover; cook until broccoli is crisp and tender and beef is cooked through but not overdone, 3 to 5 minutes. Remove from heat. Serve over cooked rice and top with garnishes. Options • Just about any kind of thin noodles would be great to serve with this dish instead of rice. • Stir Fry noodles are another option to use.. Most grocery stores have them but you can a lso find them here . In a pinch, I've used spaghetti and it worked out fine. *Flank steak has a definite grain; that's why it works so well in this dish. Keywords stir fry, broccoli, beef S tir Fry Pepper Steak Serves 4 generously This recipe goes very fast when cooking. If you're not proficient using a wok or don't have one, just use a large skillet. I did that for years and it worked fine. I bought an electric wok several years ago and love it! Ingredients • 4 tsp soy sauc e • 1 Tbsp rice wine • 1 tsp cornstarch • ½ tsp black pepper • 12 oz flank steak ( slice with grain into 2-inch wide pieces; then cut across the grain into ¼-inch pieces) • 3 Tbsp soy sauce • 1 Tbsp water • 1 Tbsp cornstarch • 2 tsp vegetable oil • 1 tsp oil • 1 large onion (quartered, sliced into thin strips, about ¼-inch) • i bell pepper (quartered, sliced into thin strips, about ¼-inch) Instructions 1. In a medium b owl, mix the 4 tablespoons soy sauce and the next 3 ingredients; stir in beef slices; set aside. 2. In a small bowl, mix 3 tablespoons soy sauce and the next 2 ingredients; set aside. 3. Heat wok on high heat, swirl in 2 teaspoons oil; add the beef spreading evenly around wok; cook for 20 seconds, letting beef brown. Stir meat for another 2 minutes; transfer to plate. 4. Add 1 teaspoon oil to wok; add peppers and onions; stir and cook for 4 to 5 minutes. 5. Add beef to wok, add sauce and stir fry about 30 to 45 seconds until slightly thickened; remove from heat. Sauce will continue to thicken after removing from heat. Options • Chopped tomatoes or halved cherry tomatoes are so good with beef and peppers. Add them with the beef (step 5) to the wok, this way they won't overcook and fall apart. KEYWORDS stir fry pepper steak, stir fry Crockpot Mongolia n-Style Beef Serves 6 to 8 This recipe requires more ingredients than I usually like to work with, but the result make it worthwhile. I like to cook the whole recipe and then divide the leftovers into single servings before freezing. They freeze beautifully and it's easier when I use my Food Saver . Ingredients • ½ cup soy sauce • 1 Tbsp toasted sesame oil • ½ cup brown sugar, packed • 2 Tbsp ginger, peeled and finely chopped • 2-4 cloves garlic, minced • 3 lb beef roast * or stew beef • ½ cup all-purpose flour • ¼ to ½ cup vegetable oil • 1 cup beef stock ** • 2 tsp vinegar • 1 cup carrots, julienned (optional, but adds color and flavor) • Cooked rice or noodles Instructions 1. Prepare medium crockpot by using cooking a spray or liner. Add ½ cup water, set to high and start. 2. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, ginger and garlic until thoroughly combined; pour into crockpot. 3. In a large zip top bag, toss the beef with the flour in a zip-top bag; discard any extra flour. 4. In a large skillet, heat about 2 tablespoons oil over medium-heat; add half the beef stirring to brown each piece. Transfer to crockpot, finish browning remaining beef, adding more oil when needed. 5. Add stock to skilllet, heat to boiling while scraping up any bits on the skillet bottom. Add to crockpot, gently stirring to combine. Cover and cook on low setting up to 10 hours until beef is tender; start checking after 8 hours. 6. Add carrots and vinegar to crockpot, stir and cook an additional 30 minutes. 7. Serve with rice or noodles. Garnish with thinly sliced green onions and/or toasted sesame seed. *If necessary, cut into 1½-inch cubes or ½-inch slices (see picture) . **If you don't have beef stock, try Better Than Bouillon . Tips • The soy sauce and the stock/bouillon contain salt so taste before adding any extra. KEYWORDS best mongolian beef, best crockpot mongolian beef

Great tips to help make your baking much simpler and easier. Share Pin Share Jump to Recipe Baking Tips Baking Tips Pan Release • 1 cup shortening • ¾ cup vegetable oil (not olive oil) • 1 cup flour 1. Mix all ingredients together; store in an airtight container in the refrigerator or cool area. 2. Use a pastry brush or fingers to coat pan. Baking Mix • 6 cups all-purpose flour • 4 Tbsp baking powder (fresh) • 2½ tsp salt • 1 cup vegetable shortening, cut into pieces 1. Mix everything together in a food processor until the mixture resembles fine c ornmeal. 2. Place in an airtight container and store in the door of your refrigerator up to 3 months. Use this mix as you would any baking mix. RATE Don’t love it Not great Good Great Love it PRINT Recipe for Blueberry Muffins here .

Gingerbread House If this is something that you have been wanting to try, now is the time. I used to be so intimidated by the beautiful creations that were "built" by creative pastry artists. Then I dove in and have never looked back. Mine are not fancy and are most always eaten. I have made some of the characters that I use but usually I find them in packs or attached to candy canes of gel figures. The trees and bushes I do make by using simple squiggles in different shapes out of royal icing. I also collect sprinkles and other decorations throughout the year. Things I always do with my gingerbread houses . . . • Have a gingerbread base. Even though I always have a cardboard base, I still like to have my house sit on gingerbread. • I make as much as I can ahead of time with royal icing such as flat backed and full trees, bushes, multiple colors dots for decoration, holly leaves and garlands with berries. • My royal icing is always made with meringue powder, this is my preferred source . I pipe my bushes and trees on parchment paper and set aside to dry before using. • I use ice cream cones for the tree bases. I trim the bottoms for shorter trees. • I use a #10 piping tube when piping most of the "snow". • I did invest (not much) in covers for my piping tubes to keep the icing from drying out. ► • I love to cut skylights in the roofs, they can be round or square. Just be careful not to make them too big. • I prefer gel colors; more intense and takes less. With a basic set you can produce many colors and shades. ► • I like to use disposable bags and always use couplers so I can change the tips easily. Click on the picture for edible gingerbread house decorations. ► I love these mini gingerbread houses that fit over the edge of a cup. ► Gingerbread Recipe for House and Cookies Ingredients • 1 cup Crisco • 1 cup sugar • 1 cup molasses (or use half honey for a lighter and tastier dough) • 5 cups plain flour (not self-rising) • 1 tsp baking soda • 2 tsp ginger • 1 tsp cinnamon • 1 tsp salt • ½ tsp nutmeg • ¼ tsp cloves You will need a large saucepan, a large bowl, baking sheets, parchment paper, rolling pin and cutters or patterns. Preheat the oven to 375°f if using dough right away. Instructions 1. In the sauce pan on medium-low heat, melt the Crisco; add the sugar and molasses; mix THOROUGHLY. 2. In the large bowl, place all the dry ingredients and whisk together. This step is important to make sure all the spices are incorporated. 3. Add the melted shortening mixture to the dry ingredients and blend together. I like to use a dough hook for this step but you can use your hands. Mix dough until it's easy to work 4. If not using immediately, form into 3 discs, wrap in plastic wrap and refrigerate. It should keep up to week. Remove about 2-3 hours before using or until it's workable. 5. Roll out a disc of dough on a piece of parchment LIGHTLY dusted with flour to about ¼-inch thickness. I use large clean paint stirrers on either side of the dough to get the right thickness. Use cutters or trace around patterns to get your shapes. Remove scraps to use again. Place parchment sheet on a baking sheet, then in the middle of a preheated 375°F oven. Bake for 8 to 15 minutes, depending on the size of pieces. I check to see if the edges are starting to turn brown; if so, I remove immediately. See tips below. Royal Icing (meringue powder) Makes 3 cups Ingredients • 3 slightly rounded Tbsp meringue powder • 1 lb box confectioners' sugar, sifted • 5-6 Tbsp water Instructions 1. Place all ingredients in a large mixing bowl; mix on low speed until blended, then beat on high (portable mixer), low-medium on a large mixer (KitchenAid), until peaks form. 2. This icing can be kept by storing in an air-tight container. Beat again before using. Makes about 3 cups. Tips • It's so much easier to roll out the dough on parchment paper, remove the scraps, then place all on the baking pan. The dough doesn't get distorted this way. • Keep a damp cloth over the icing when using it or it will dry out. • I use icing to attach the house to the base and the base to the cardboard underneath. • Always make sure the oven is preheated. • When rolling out dough, check for thin spots. • I use large clean paint stirring sticks placed on the sides when rolling out the dough to get the right depth. Roofs▼ Ends▲ Sides▼ Base▲ Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it Jump to Printable Recipe▼

Provincial herbs combined with Mediterranean sea salt make a winning combination. Rustic Herbal Sea Salt Outside of desserts, we put salt on just about anything and everything. Well, here is a simple recipe to step it up a notch. And it is certainly not limited to the ingredients offered here. Our Rustic Herbal Sea Salt makes the perfect gift for anyone who enjoys cooking. It takes plain mashed potatoes and rice to a whole other level. And it's great on steak or chicken! We're giving you our basic blend plus a few more options. You will love our Saffron Sea Salt! The herbs don't have to be processed any more to be mixed with the sea salt. I happen to like the texture. If you want it more refined,just put the salt and herbs in your food processor, being careful not to make the pieces too small. I like the size of this one for smaller jobs. I like to give the Rustic Herbal Sea Salt as gifts, usually as 2 or 3 different flavors. These little flip-tops jars are the perfect way to present your gift. They are 3.4 oz and come with chalkboard labels. About the Ingredients • Sea salt -I personally like Mediterranean or Himalayan se a salt. This recipe requires 2 cups of salt (can be easily doubled or tripled). • Herbs -I prefer freeze dried but you can use dried or fresh * . You can use blends like Italian from Simply O rganics or Lite House . There are other blends availa ble too just in case you don't want to create your own. See ideas below. • Garlic -Freeze-dried, dried or fresh * . This added to other blends gives more flavor. • Saffron -I have found mine in a specialty food store. Here is a link for it also . Rust ic Sea Salt Ingredients • 2 cups coarse Mediterranean sea salt • 1 tsp each: Parsley Sage Rosemary Thyme Garlic (if using granulated, use about ½ tsp) Oregano Instructions 1. Combine all ingredients in a small bowl. Store in tighly-sealed jars. LLAC Tip • For saffron sea salt, use a large pinch of saffron per cup of coarse sea salt. It can be chopped before mixing, but I like leaving the strands whole. * You can buy fresh herbs in the grocery stores now. Pick them off the stems (discard) and lay on a sheet pan. Dry them on your lowest oven setting for 10 minutes, turn off the oven (do not open door), and leave in oven for an hour. Hint: By cutting the herbs into smaller pieces, they will dry faster. I like to use these scissors to do that.

Complete instructions on how to make and store beef tallow. How to Make Beef Tallow Beef tallow requires only one ingredient-beef fat. This is the white part that you see on a steak or roast. Most butchers will give it away or only charge a nominal fee. The best fat is from grass-fed beef but it's hard to find. It usually takes about four hours of cooking on low for the beef fat to give up the tallow for straining. I usually strain it twice, once with a fine mesh metal strainer and then with an ultra-fine strainer or cheesecloth , You do not want ANY bits of beef fat left in your tallow. I usually strain my tallow into a jar, cover and refrigerate. But it can also be "canned" to keep it on a shelf. In this case, you would heat up your clean jars in the oven at about 225°F. You would then pour in your hot, strained tallow, leaving about an inch headspace. Clean the rim of the jars, then put on the lids and rings. The tallow will become opaque and will be a shade of white. If you canned your tallow, after opening a jar it will need to be refrigerated. How to Make Beef Tallow You will need a large cooking pot, preferably heavy duty. A pot with a thin bottom will not work. Ingredients • 2 to 4 lbs beef fat, trimmed of any red meat ( 2 lbs will make approximately 1 pint of tallow) Instructions 1. Place the fat in the pot; turn heat to medium-low. Allow the fat to simmer (not boil); lower the heat to low, stirring every 10 minutes in the beginning, often scraping the bottom of the pot. 2. After an hour, you can stir and scrape the bottom of the pot every 30 minutes, making sure there are no stuck bits that would burn. 3. Continue cooking the fat until the remaining pieces of fat are brown and some are crispy. There will be no more light colored or fatty pieces left. 4. Using a spider or slotted ladle, lift the pieces of fat and place them in a bowl (not plastic). Strain again over a bowl or large measuring cup using an ultra-fine mesh strainer, cheesecloth or a coffee filter set over a larger strainer. This step can be repeated if you're not satisfied. 5. Let the tallow set for a minutes before slowly pouring into a clean jar. Tallow can be stored safely in the refrigerator for 3 months. PRINT RATE Don’t love it Not great Good Great Love it Jump to Recipe Share Pin Share

Simpke instructions on how to make calamondin and other citrus liqueurs. Calamondin Liqueur I know you're thinking, "What is that"? Well, the calamondin is a very small orange that's a cross between a mandarin and a kumquat. It has a slightly bitter taste and, when sugar and vodka are added, makes a wonderful liqueur. Or when just the zest is combined with vodka, it makes a very fragrant extract. Two years ago I took pity on a small neglected calamondin orange plant at one of the big box stores in my area. It was marked down to two or three dollars so I took it home. After soaking it in a bucket of water for a couple of hours, I proceeded to repot it, kept it in the shade for a week or so, then gradually put it in a place where it received some sun for most of the day. Unlike lemons or oranges, the peel of the calamondin is very thin, so there is no white pith to worry with. FYI, the peel is sweeter than the juice. You can use any citrus fruit for this and the amount of sugar used depends on personal taste. I like to use it as an extract too so I tend to use less sugar. KEYWORDS citrus liqueur. calamondin liqueur, citrus extract Calamondin Liqueur You will need a jar/bottle that can be sealed. Ingredients • Calamondin peel* • Sugar • Water • Vodka Instructions 1. Cut the peel into ½-inch strips and stuff into a jar. 2. Put ½ cup sugar and ¼ cup water into a small glass measuring cup; microwave for one minute; remove and stir until the sugar is dissolved. Pour sugar mixture over the peel; add vodka until the peel is covered by one inch. 3. Put the lid on securely and shake until all the sugar is dissolved. Continue shaking every couple of days for at least 2 months. 4. Taste every 2 weeks, you can add more sugar water (2 parts sugar to 1 part water) if necessary, but do it early in the process. *You can use any citrus fruit for this, BUT make sure only the colorful part of the peel is used. Share Pin Share Jump to Recipe RATE Don’t love it Not great Good Great Love it PRINT