Homemade Cranberry Liqueur

Homemade Cranberry Liqueur is so easy to make, delicious to drink and a beautiful gift to share over the holidays!

Course gifts, Liqueurs

Cuisine American

Prep Time 30

Cook Time 5

Total Time 35

Servings Ounces

Calories 44kcal

Author Barb

1 cup water
2 cups granulated sugar
2 cups cranberries fresh or frozen
2-3 cups vodka Use decent vodka but top shelf not required. I like to use 100 proof if I can fine it. (Smirnoff makes one)

Combine sugar and water in heavy saucepan and bring to boil. Simmer sugar syrup for three minutes, making sure all of the sugar has dissolved in the water.
Add cranberries and remove from heat. Cool slightly.
Add mixture to Cuisinart and chop just slightly to open up berries; cool completely.
Combine with vodka in a glass or plastic container and mix thoroughly.
Cover and store in a dark, cool location for 3-6 weeks; the longer the better.
Stir ingredients every couple of days.
Once the mixture is ready, strain through a fine metal sieve lined with cheesecloth (I like butter muslin; it's much finer and is sure to catch every seed); saving the berries; they are great on french toast, pancakes, or ice cream or put into muffins.
Pour liqueur into glass containers; serve chilled in liqueur or shot glasses or use to make the Cranberry Champagne Cocktail.
Time does not include the 3 weeks for 'brewing.'

Pour 1/2 to 1 ounce of the cranberry liqueur into chilled champagne glasses; add orange juice and orange zest; stir. Top with your choice of chilled sparkling wine.

I found the bottles I used the first year I did this at The Container Store; I've since seen them at World Market too but all retail bottles get pricey if making this for gifts.
Now I buy bottles from Specialty Bottle; they have multiple styles and sizes that are inexpensive for gift giving.
Butter Muslin is used in cheese-making and is a much finer weave than regular cheesecloth. Once you strain it you can wash it and use again. I usually strain twice to insure I get rid of any sediment!