Monday, February 2, 2009

Week 18: Cranberry Vodka

Okay, you might think I am a big drinker, but no, not really. I just like making things from scratch and experimenting with food. My boyfriend got crazy over the holidays and bought a million bags of fresh cranberries before they were out of the grocery store. Fresh cranberries can only be found in the fall and around Christmas time since they are harvested only once a year. If you have always wondered how cranberries are grown, just Wikipedia cranberries! I have seen the commercials with the two guys in the cranberry bog, but how do they grow, in the water? We had no clue, so we looked it up and in short, they do grow on bushes and as an easy way to harvest them, they flood the area and the cranberries then float and are easy to collect. Check it out, amazing!

Anyway, we have been getting creative with our cranberries and decided to make a liqueur. Wow, did this really turn out wonderful. A nice tart liqueur and can be made into all sorts of drinks. Martini’s are a great use for this fresh and really dark red drink.

So, if you have a bag of cranberries in the freezer and don’t know what to do with it, try this easy recipe and enjoy!!

Cranberry Vodka

  • 1 bag of fresh cranberries

  • 3 cups vodka

  • 1 cup water

  • 2 cups sugar

Step 1: Combine sugar and water in a medium saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Remove from heat, and cool completely.

Step 2: Place cranberries in a food processor; process 2 minutes or until finely chopped.

Step 3: Combine sugar mixture and cranberries in a large bowl; stir in vodka.

Step 4: Pour the vodka mixture into clean jars; secure with lids. Let stand 3 weeks in a cool, dark place, shaking every other day. We put our mixture in a big glass bowl that we stirred every other day. Depends on what you have available.

Step 5: Strain the cranberry mixture through a cheesecloth-lined sieve into a bowl, and discard solids. Carefully pour liqueur into clean bottles or jars. Note: Liqueur can be stored refrigerated or at room temperature for up to a year.

193 calories for 1/4 cup.

Recipe credit to: Cooking Light, December 2003

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