From Sidewalk Shoes:
Please place this recipe in the better-late-than-never category. Why? Because I first came across this recipe in the Cooking Light Recipes Annual from 2004. It was the very last recipe of the book. I remember showing it to my husband and insisting that he run out and buy some vodka. Then, I’m not quite sure what happened. Fast forward five years, I’m glancing through the book again, and there it is. I insist my husband run out and buy some vodka and this time, I stand in the kitchen waiting for him, cranberries in hand.
- 2 cups sugar
- 1 cup water
- 1 12-ounce package of fresh cranberries (or one of the 8 or so you have in your freezer)
- 3 cups vodka
Combine the sugar and water in a saucepan and over medium heat cook for 5 minutes, stirring, until sugar dissolves. Remove from heat and cool completely.
Place cranberries in food processor and process for about 2 minutes or until finely chopped. Combine the sugar mixture, cranberries, and vodka in a large bowl. Pour into clean jars with lids and let sit in a cool, dark place for 3 weeks, shaking every other day (or whenever you remember).
Strain through a cheesecloth lined sieve into a bowl and discard solids. Pour into clean jars or bottles, and sit back and admire!
Note: Liqueur can be stored refrigerated or at room temperature for a year.
SERVING SUGGESTION – Cranberry Cosmopolitan – Place crushed ice in a cocktail shaker. Add 1/2 cup cranberry liqueur, 1/4 cup Cointreau, and 2 tablespoons lime juice; strain into martini glasses. Yields 2 cocktails.