Orange Bitters

The bitter component is gentle; it turns out a warm, sweet infusion of spices, which is perfectly combined with an old-fashioned cocktail or added to a cup of mulled wine. (Note: Liquor delivery is prohibited in the United States)
Preheat the oven to 250 degrees. Remove the zest from the oranges with a vegetable peeler and place it on a baking sheet (save the fruit for another use). Bake until the zest is dry, beginning to curl and lightly browned, 20 to 25 minutes. Allow to cool.Put all the ingredients except the sugar in a 1-quart glass jar and close tightly. Leave in a cool, dark place for 2 weeks.Strain the liquid through cheesecloth into a 1 1/2-to 2-quart glass jar (save the flavorings) and set aside. Put the flavorings in a small saucepan with 2 cups of water. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes. Set aside.Cook the sugar in a small saucepan over medium-high heat, raising and shaking the pan occasionally, until the sugar caramelizes and turns a dark amber color, 8 to 10 minutes. Pour the caramel into the liquid in the pan (it will bubble up a lot and may harden). If necessary, return the pan to medium heat and cook, stirring, for a few minutes, until the caramel melts again.Place the pan in a bowl of ice-cold water until the liquid cools, about 10 minutes. Pour into a jar with the first infusion. Cover and let stand in a dark place for 5 days.Strain the finished mixture through cheesecloth into a glass measuring cup and discard the flavorings. Pour the tincture into small jars and close tightly.* Buy from liquor stores.Shelf life: up to 1 year, chilled.Pour into bottles: 5 servings. clear glass bottle, $ 99; save-on-crafts.com