The inspiration for this sauce is the most well-known orange liqueur, classically made from bitter orange peels, spices, and a little French brandy.
Batch 1: fermented 1 month, 5 bottles
Ingredients: orange habanero, blood orange, orange juice, water, peach, onion, sugar, salt, garlic, lemon juice, lime juice, apple cider vinegar, orange blossom water, vanilla essence, cinnamon, clove.
A bit of an oddball, I originally planned for this sauce to be mild and sweet, but what I ended up with was a sneaky sauce that starts soft and sweet from the orange and lactic acid (think orange julius), but quickly builds in heat, creating a strong contrast that just works. To keep it from being too hot, I strained it an added a reducer to the bottle so that it can be dashed on to your eggs, fried chicken, grilled veggies, or just anywhere you need a citrus-spice kick!