Orange Bitters Recipes

Steps:

• Preheat the oven to 425°F/220°C.
• Place the orange juice in a saucepan with the sugar and vinegar. Bring to a boil over high heat, then turn down the heat to medium-high and simmer fairly rapidly for about 20 minutes, until the liquid has thickened and reduced to scant 1 cup/200 ml (about the amount in a large glass of wine). Add the bitters, olive oil, and 1 1/2 teaspoons salt.
• Place the potatoes in a large bowl, add the chiles, sage, thyme, and garlic, and then pour in the reduced sauce. Toss well so that everything is coated and then spread the mixture out in a single layer on a baking sheet on which it fits snugly, about 12 by 16 inches/30 by 40 cm.
• Place in the oven and roast for 50 to 60 minutes, turning and basting the potatoes every 15 minutes or so. They need to remain coated in the liquid in order to caramelize, so add more orange juice if the pan is drying out. At the end, the potatoes should be dark and sticky. Remove from the oven and leave to cool slightly before arranging on a platter and dotting with the goat cheese. Serve warm or at room temperature.

Steps:

• Preheat oven to 250 deg F. Remove zest from oranges with a vegetable peeler. (Use oranges for some other purpose). Bake until zest dries, starts to curl up and begins to brown, about 20-25 minutes. Let cool.
• Put all ingredients except sugar in a 1 quart glass jar and seal tightly. Let sit in a cool, dark place for two weeks.
• Strain liquid into a 1 1/2 to 2 quart jar, saving the flavorings. Set aside.
• Put flavorings in a small saucepan with 2 cups water. Cover and bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat.
• Cook sugar in a small saucepan, lifting and shaking the pan occasionally, until the sugar caramelizes and turns deep amber, 8 to 10 minutes.
• Pour the caramel into the liquid in the saucepan - it will bubble furiously and may firm up. If necessary, return to medium heat and cook, stirring, for a few minutes until the caramel melts.
• Set pan in a bowl of ice water until the liquid is cold, about 10 minutes.
• Pour this liquid into the jar with the first liquid (from step 3). Seal and let stand in a cool, dark place for five days.
• Strain this final mixture through cheesecloth into a glass measuring cup and discard the flavorings.
• Pour into small bottles and seal tightly.