Homemade Mandarin Ginger (Hoffman) Recipe

From correspondent Stephen Hoffman:

• 5 whole Satsuma Mandarin Oranges
• 3 of them are juiced, and pulp added
• 2 of them are peeled and cut to small pieces.
• 3 cups brandy
• 1 cup vodka
• Zest of two of the orange peels
• 3 cloves
• 1 whole gingerroot, shaved and minced
• 1 sliced up granny smith apple
• I filled the rest of the 1 qt jar with Viognier (Rabbit Ridge).

Now, the taste was extremely strong ginger with a very mild mandarin orange aftertaste. This weekend(after it had stewed for about two weeks), I strained the stuff and added the fresh juice of 5 more mandarin oranges to sweeten it(I'm hoping I can go without sugar, but I'll let you know.)

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Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml	1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml	1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml	1 pint = 16 ounces = 472ml


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