Yields: 7 (250-ml bottles)
  • 12 firm satsumas*
  • 1 (750-ml) bottle vodka
  • 3¼ cups water
  • 2¾ cups sugar
  1. Using a vegetable peeler, carefully remove satsuma peels in long strips. Using a small, sharp knife, remove any white pith from peels. Reserve fruit for another use.
  2. Place peels in a 2-quart Mason jar or pitcher; add vodka. Cover and let steep at room temperature for 5 days.
  3. In a large saucepan, heat 3¼ cups water and sugar over medium heat until sugar is dissolved, 4 to 5 minutes. Let stand until cool.
  4. Add sugar mixture to vodka mixture; let stand overnight. Pour Satsumacello through a fine-mesh sieve into a large bowl; reserve peels. Divide Satsumacello among 7 (250-ml) bottles. Add a few reserved peels to each, if desired.
*Mandarin oranges can be substituted.
Recipe by Louisiana Cookin at