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1980s Recipes + Menus

Cranberry Liqueur

November 1986
    Vodka is usually used in homemade liqueurs, but using gin, as we do in this recipe, creates a much more complex flavor. The gin definitely doesn’t overwhelm the cranberries. Keep in mind that the liqueur takes three weeks to infuse, so if you want to serve it during Thanksgiving be sure to give yourself plenty of time. If you start too late, it also makes a great Christmas present.

    8 cups cranberries, picked over
    4 cups sugar
    4 cups gin

    In a food processor chop the cranberries in batches. Divide the cranberries between 2 sterilized 2-quart ceramic or glass jars with non-metallic lids, divide the sugar and the gin between the jars, and seal the jars. Shake the mixture vigorously for 5 seconds to blend it well and store it in a cool place, shaking it once a day, for 3 weeks. Strain the mixture through a fine sieve into a bowl, pressing lightly on the cranberries to extract the liquid, and transfer the liqueur to a decanter. Makes about 6 cups.