Homemade Frangelica

[Jeanne G]

S!!!!!!!!
Thank you!!!!! I mentioned on the amaretto thread that I would love to have this recipe. Now I have my own research to do b/c I also have no idea what angelica root is. And I have no glycerine. But thank you so much. I really appreciate it!!!
http://www.cookinglight.com/bbs/wink.gif Jeanne

[S]

I remember someone asking for this and I came across it today. Seems alot more complicated than the other liqueurs that have been posted and I haven't tried it. I have no idea what angelica root is.

From Classic Liqueurs, by Cheryl Long and Heather Kibbey:

4 cups (about 1.125 pounds) unshelled hazelnuts (filberts)
1 tsp. chopped, dried angelica root
1/2 vanilla bean, split
1 fifth vodka
1/4 tsp. almond extract
1 1/2 cups granulated sugar
1 cup water
1 tsp. glycerine (for thickness)
1 to 2 drops yellow food coloring (optional)

Preheat oven to 350 F. Shell hazelnuts. Coarsely chop hazelnuts and place them on a baking sheet in the oven for 10 to 15
minutes. Remove from oven and place in an aging container. Stir in dried angelica root, vanilla bean, vodka and almond
extract. Cap and let age for 1 month in a cool, dark place, shaking occasionally.

After aging, pour through fine mesh strainer into a large bowl. Rinse out the aging container. Place cloth bag or triple
cheesecloth inside large funnel. Place funnel over aging container, and pour liqueur through. In medium saucepan, combine
sugar and water; bring to a boil. Immediately reduce heat and simmer for a few minutes, stirring to dissolve sugar
completely. Let cool. When sugar syrup has cooled, add to aging container, stirring well to combine. Cap and let age 3
months.

After second aging, re-strain through cloth or paper coffee filters until desired clarity is reached. Stir in glycerine and food
coloring, if desired. Let age 2 more months before serving.

[S]

Jeanne G, This is the web page I got the recipe from. Maybe there is more information there. I didn't investigate the site very extensively.
http://gunther.simplenet.com/liqueurs.htm

[kentgirl]

I Don't know what angelica root is, but here's where you can buy it: http://www.mothernature.com/asp/category_list.asp?category=17

[This message has been edited by kentgirl (edited 12-15-2000).]

[MaryH]

The author of the frangelica recipe says that he never uses the glycerine. It is a thickening agent to make the liquer less watery, but is optional.

[MaryH]

From health.msn.com:

Angelica Root; Latin name: Angelica archangelica

A Remedy For
Appetite loss
Gas
Indigestion

What It Is; Why It Works
Known in Europe since the 17th century, Angelica is the fleshy root of the wild celery plant. It stimulates production of digestive juices, improves the flow of bile into the digestive tract, and combats digestive spasms.

Don't confuse the European variety of this root with Chinese Angelica, or Dong Quai. The Chinese version is used as a remedy for menstrual problems and the symptoms of menopause, tonic for anemia loss of red blood cells), and a treatment for heart disease and high blood pressure.

European Angelica, on the other hand, was originally thought to be a cure for plague. Later, it was recommended for the common cold. Today,only its digestive uses are considered valid.