Make it Yourself: Cranberry Liqueur
by Rachel Tayse • December 13, 2009 • Make it Yourself, Recipes • 3 Comments
I have made it no secret that I love cranberries. Raw cranberries, snowy sugared cranberries, cranberry bread… Transformed into an alcoholic additive is another delicious way to enjoy these little pearls of antioxidant goodness!
The cranberry liqueur recipe I use is adapted from Cooking Light, December 2003. It makes a lovely gift packaged in a decorative bottle. The Container Store has a wide selection of bottles. Be sure to keep some for yourself!
2 cups honey
1 cup water
1 (12-ounce) package fresh cranberries
3 cups vodka
Place cranberries in a food processor; process 2 minutes or until finely chopped. Combine honey, water, and cranberries in a half gallon jar; stir in vodka.
Secure the jar with a lid. Let stand for 1 – 2 weeks in a cool, dark place, shaking every other day.
Discard solids by straining through a sieve into a large bowl. Then pour liqueur into clean jars through a cheesecloth-lined funnel. Add a decorative tag or label to identify this potent potable.
My favorite way to enjoy cranberry liqueur is to pour an ounce into a champagne class and top with bubbly. You could also use it for a cosmopolitan, cranberry martini, or for sipping on its on. Enjoy!
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can you use dried cranberries
Bob, I’ve never tried using dried cranberries. I can’t see why it wouldn’t work from a preservation standpoint. Because most dried cranberries also include sugar, you may want to reduce the sugar and add to taste after soaking the berries in vodka for a few days.