We don’t drink much but every year for 10 or 15 years, I’ve made Cranberry Liqueur. Yesterday was the day. I let it “brew” for three to four weeks so we’ll be sipping on it during the Christmas holidays. This picture is from the blog when I made it in Texas.
I ended up making it in two half gallon jars. I should get about 1-1/2 quarts of strained liqueur. It will keep for up to a year . . not that we’ll keep it that long.
We use our little cordial glasses and have a sip as often as we remember . . usually several times a week. It’s very easy to make – chopped cranberries, water, sugar, vodka. I usually add a bit of almond extract once I’ve strained it and then I’ll use the chopped cranberries that I strain out to make cranberry relish. I do add chopped jalapeno peppers.
Sharon says
That sounds wonderful! I love cranberries and I would probably add jalapeños to mine too.
Dottie Newkirk says
Definitely looks yummy!
Donna Wold says
I’d love to try your recipe Judy! Especially since cranberries are available right now!!
Barbara says
Do you have some measurements to share? Or would I get an accurate flavor before it ages if I sipped and adjusted amounts?
judy.blog@gmail.com says
There should be a link to the recipe in the blog post. I have never tasted it early. I usually let it go even a bit longer than the 3 weeks recommended.