Homemade Grand Marnier

Confession: I’ve held out on you guys for a while now. I’m not really sure why it’s taken me so long to post this recipe, I’ve been making my own Grand Marnier for years and its really fabulous! I learned how to make this from my friends Mary and Dori – they’ve been doing this for years and are certainly pros at it!

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Grand Marnier is an orange flavored liquor that is typically mixed into margaritas and other tasty drinks. I would consider it a staple for any home bar. It tends to be pretty expensive, so this homemade version is significantly cheaper and tastes better. It’s really simple to make, but it takes a little bit of waiting. So I’d recommend you get yourself some oranges and make it this weekend, then you can enjoy it all summer long! It also makes really great gifts.

I’ve included some step by step photo’s on the process as well as the recipe at the bottom of the post.

For the first part you’ll start with these ingredients:

  • 8-10 oranges – you’ll want unsprayed or organic oranges, since we will be using the peels
  • 1.75 liter bottle of Brandy – honestly I don’t think the brand matters much here
  • A large glass jar – You will want something with a wide opening to get the orange peels in and out. I found my jar at Sprouts, but you could also use a giant Costco sized pickle jar (washed out really, really well).

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Rinse and dry all of the oranges, then gently remove the surface layer of the peel with a vegetable peeler.

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You want to be really careful not to get any of the white pith below the orange part. It’s really bitter and wont add a very nice flavor to your Grand Marnier.

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It will probably take a few tries before you get it down and it’s a little time consuming at first. If you do get some of the white pith, you can gently scrape the peel with a pairing knife to remove it.

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Once you have peeled all of the oranges, put them into your glass jar.

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Pour in the entire bottle of brandy and put the lid on the jar. Store the jar in a cool, dry place for 30 days. I like to check on it once every few days and give the jar a little swirl to mix up the contents. Sometimes when I’m making it I feel like I should be on Moonshiners Winking smile

***wait 4 weeks***

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After brandy mixture has been stored for 4 weeks, Stir together 1 cup of water and 2 cups of sugar in a medium saucepan over medium-high heat, until sugar is completely dissolved. Let sugar mixture (simple syrup) cool completely.

Meanwhile, Pour the brandy/orange peel mixture through a fine mesh strainer.

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Throw away all of the orange peels from the jar. Add the cooled simple syrup to the brandy mixture.

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Line the strainer with a coffee filter and pour the Grand Marnier through the filter. Once all of the mixture has filtered through replace with a new filter and strain again. Repeat this process 2-4 more times until Grand Marnier is clear.

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Transfer the Grand Marnier to bottles and refrigerate before serving. Store in the refrigerator or freezer for up to 1 year.

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There you have it! Waiting the 4 weeks is the hardest part – I typically set a reminder in my phone so I don’t forget about it Winking smile

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Homemade Grand Marnier

Prep Time: 1 hour

Total Time: 2 hours

Yield: 7 cups

Homemade Grand Marnier

Ingredients:

  • 8-10 Oranges, unsprayed or organic
  • 1.75 Liter bottle of Brandy
  • 1 cup water
  • 2 cups sugar

Directions:

Peel oranges into long strips using a vegetable peeler, taking only the rind and none of the white pith. If some of the white pith is on the peels, use a paring knife to trim it away and discard. Place Orange peels into a 2 quart glass jar, pour in brandy and stir gently. Cover jar and store in a cool dry place for 4 weeks, stirring once a week.

After brandy mixture has been stored for 4 weeks, Stir together water and sugar in a medium saucepan over medium-high heat, until sugar is completely dissolved. Let sugar mixture cool completely.

In a fine mesh sieve strain orange peels out of the brandy mixture and discard peels. Stir in sugar syrup into the brandy. Line the strainer with a coffee filter and pour the Grand Marnier through the filter. Once all of the mixture has filtered through replace with a new filter and strain again. Repeat this process 2-4 more times until Grand Marnier is clear.

Transfer the Grand Marnier to bottles and refrigerate before serving. Store in the refrigerator or freezer for up to 1 year.

In addition to prep/active time please allow 4 weeks for mixture to process

http://www.foodiemisadventures.com/2012/05/homemade-grand-marnier.html

Comments

  1. Jessica says:

    Looks yummy. Can’t wait to try someday, when I have a house back to myself! lol.

  2. Eric loves Grand Marnier, I’ll have to make this for him!

  3. I had a bad experience with Grand Marnier after a very long day and night of drinking in Grand Cayman and cannot stomach the thought of it since (and that was years ago!). However, this really intrigues me, and I’m sure it’s better than the real version. I may have to try this….

  4. Love! How much does this make? If I want to make about 6 bottles for xmas gifts, do I multiply this recipe by 6?? thanks.. hotmessmom.com@gmail.com
    HMM recently posted..Do little boys like anything more than bunk beds?My Profile

    • Hi HMM – Listed in recipe above, I state that it makes about 7 cups of Grand Marnier. That translates to about 2 and a half 750 ml bottles. Just so you have a point of reference, 750 ml bottles are the size of most standard hard alcohol or wine bottles, so pretty big.

      You will need to figure out how many oz or ml the bottles you will be using to give as gifts can hold, then you can determine if you need to make a double (or triple) batch. You could probably go with a smaller bottle, like 375 ml since that is a typical size of a Grand Marnier bottles (and other liqueurs too).

      Hope this helps – Happy Grand Marnier making :)

  5. Why does this have to be refrigerated? If I bottle and cork it, it is not shelf stable? Thanks!

    • Hi Tricia!

      I believe you are correct – The amount of sugar and the alcohol content should make it shelf stable, or at the very least I’d say store in a cool dark place. But personally I find it tastes best when it’s perfectly cold, straight from the freezer -so that’s where I keep mine :)

  6. Dwight Swan says:

    Nicole,
    Your recipe is the best of the best. The finished product was perfect. The filtering process makes or breaks this recipe. The color and clarity is fabulous. Thank you very much for this recipe. I will be passing it along to my friends.

  7. Can’t wait to try your recipe. I’ve been making my own Kahlua for over 20 years with Everclear and it’s fabulous. Thanks for sharing yours.

  8. Stephen B. says:

    So I am just wondering. At the very top you say to use “8-10 oranges” then on the bottom is says 6-8 oranges. How many do you personally use? Thanks in advance!

    • Hi Stephen!

      Thanks for the question. I used to use less oranges when making it (which is why it says 6-8). Now I prefer to use at least 8, but will use up to 10 if they are small and/or difficult to peel without the pith. I’m going to update the recipe at the bottom so clear for others :)

      Hope this helps and enjoy!

  9. Stephen B. says:

    One more question about your receipt…we’re making the GM today! :) So you say to use a 1 liter bottle of brandy, which is about 33 ounces. You then say to use 1 cup of water which is 8 ounces. 33 + 8 = 41…with that said I saw where you responded to another comment and said that the receipt made 7 cups of GM which is 54 ounces. Is mine or your math off, or is the receipt off? I promise I’m not trying to be a smart ass, i just really love GM and want this to turn out as spot on as possible.

    Thanks so much,
    SB

    • Hi Stephen!

      It’s totally my math, not yours – but I found an even bigger error. I was at the store today picking up supplies to make my batch for this year and realized it’s not a 1 liter bottle, it’s a 1.75 liter bottle of brandy! I haven’t really looked at the bottle since I jotted down my notes from a few years ago. Hopefully it’s not too late and you can still add more to your orange peel mixture :)

      Happy New Year!

  10. Hi, Nicole,
    I have an orange tree and it’s producing beautifully. I’m going to try your GM recipe. Another gal has a uTube video making GM and she uses the whole orange (peel and pulp). You use only the peels, correct? What’s your reason for that. Just curious. And what do you do with the rest of the oranges since you use only the peels for the liquor. Thank you.

    • Hi Melodie!

      You are correct, I only use the peels to make my Grand Marnier. I have found that the peels from the oranges hold so much flavor and when you combine that with the brandy there is no need to utilize any other part of the orange. Also I think that using the pulp from the orange would make the Grand Marnier cloudy/unclear and create a diluted end product.

      I normally use the rest of the oranges to make fresh squeezed orange juice (my husband loves it!) and I usually make a batch of homemade orange sorbet (similar to this recipe http://www.foodiemisadventures.com/2012/03/tangelo-sorbet.html)

      Thanks for your question – happy Grand Marnier making!

  11. Love this recipe. Three of my sisters are going to make this recipe. It is smooth, clear, mild and very pleasant on the pallet. Will make again and give as gifts.

  12. Just a thought: Instead of discarding them, couldn’t you candy the brandy-soaked orange peels and use them for recipes that call for them? Sounds tasty to me! :)

    I’m going to try this recipe! Thank you!

    • Hey Olivia!

      That’s a great idea – I have never tried that but it sounds like it would be a delicious way to use them instead of tossing them. I’d love to know how they turn out if you try it!

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