Blood-Orange Liqueur

• 3 1/2 cups sugar
• Two 750-milliliter bottles grappa or other 90-proof alcohol
• 1 blood orange, peel left on and sliced

1. In a medium saucepan, combine the sugar and 3/4 cup water.
2. Simmer until the sugar dissolves.
3. In a large, sterilized container, combine the sugar mixture, grappa and orange.
4. Cover and allow to sit in a cool, dark place for 1 month.
5. Strain into sterilized bottles and seal with sterilized corks or caps.

sugar, bottles grappa, orange

Taken from cooking.nytimes.com/recipes/11339 (may not work)