Orange Extract

Store in a cool, dark place in a sealed glass bottle. Alcohol-based extracts keep indefinitely if sealed; oil-based extracts may separate or oxidize over time.

Start with 1/4 to 1/2 teaspoon per recipe—orange extract is potent and can easily overpower.

Alcohol-based extracts work best in baked goods; oil-based versions are better for uncooked applications like frosting or cocktails.

Add near the end of mixing or after baking to preserve delicate citrus notes.

Homemade extract can be made by steeping orange zest in vodka for 2–4 weeks.

Using too much extract, which creates a bitter or perfume-like flavor instead of natural orange taste.

Confusing orange extract with orange zest—extract is much more concentrated.

Adding extract too early in cooking, which can cause alcohol or volatile oils to evaporate.