Maxine's Cranberry Liqueur

This homemade cranberry liqueur needs just three ingredients and two weeks of patience. Chop fresh cranberries, combine them with sugar and gin in a jar, and shake it daily while the fruit steeps into a gorgeous ruby-red cordial.

The cranberries release their tart juice into the gin while the sugar dissolves into a thick, sweet syrup that balances the berry’s natural bite. After two weeks of daily shaking, strain everything out, bottle it up, and you’ve got a homemade liqueur that keeps indefinitely.

Don’t toss the boozy cranberries. They make a killer topping for ice cream, cheesecake, or fold them into cranberry nut bread where the oven bakes off most of the alcohol.

Chef Tips

• Use a large mason jar or any glass container with a tight lid. The cranberries expand as they absorb the gin, so leave room.
• Shake or turn the jar daily. This keeps the sugar dissolved evenly and extracts maximum flavor and color from the fruit.
• Strain through cheesecloth or a fine mesh sieve for a clear, sediment-free liqueur. A coffee filter works too but takes longer.
• The liqueur mellows and improves with age. It’s good after two weeks but even better after a month.

Variations

• Use vodka instead of gin for a cleaner, more neutral cranberry flavor.
• Add a cinnamon stick, a few whole cloves, or a strip of orange peel to the jar for a spiced holiday version.
• Reduce the sugar for a drier, more tart liqueur that works well in cocktails.