Homemade Cranberry Liqueur Recipes

Steps:

• Combine cranberries with 2 cups sugar.
• Add water and boil 4-5 minutes until skins start to pop.
• Remove from heat and cool.
• Put in a mixing jar, add vodka and shake vigorously.
• Cover and leave to infuse at least 7 days, shaking or stirring occasionally.
• Pour thru a coarse strainer and discard berries.
• Let rest 3-4 days.
• Without shaking the jar, decant only the clear liquor into another jar, leaving white residue in the original jar.
• The white residue can be put thru a paper strainer (I use an unbleached coffee filter) until liquid is clear; add the strained liquor to the already decanted liqueur.
• Combine liqueur with 2 more cups of sugar and shake vigorously until sugar is absorbed.
• Let clear overnight and bottle.

Steps:

• In nonreactive 4-quart saucepan, mix cranberries, sugar, orange peel, water and lemon juice. Cook over medium-low heat, stirring frequently, until juices start to flow and sugar is dissolved.
• Increase heat to medium; simmer 6 to 8 minutes longer, stirring occasionally, until cranberries pop. Stir in liqueur. Refrigerate about 1 hour or until completely cooled.

Steps:

• 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.
• Place cranberries in a food processor; process 2 minutes or until finely chopped. Combine sugar mixture and cranberries in a large bowl; stir in vodka.
• Pour the vodka mixture into clean jars; secure with lids. Let stand 3 weeks in a cool, dark place, shaking every other day.
• 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.

Steps:

• Boil the cranberries, sugar and 1/2 cup water until the cranberries are soft and start to pop, 5 to 10 minutes. Puree in a food processor and pour into a jar. Add the vodka and cinnamon sticks and refrigerate for at least 3 days and up to several weeks. Strain through a fine sieve before serving.

Steps:

• Combine cranberries, sugar, gin, and vanilla extract in a large sterilized jar with a tight-fitting lid. Let stand at room temperature for 6 weeks, shaking at least once a week. Pour mixture through a sieve and discard solids. Store in an airtight container for up to 2 months.

Steps:

• Thoroughly wash and rinse a large 40 oz glass container with a tight fitting lid. Wash and stem berries, chop into puree using a food processor and place in glass container. Add lemon and orange peel, vodka, sugar, and optional spices. Let stand for 4 weeks in a dark place, shaking gently each day to dissolve the sugar. Strain several times using cheesecloth, rebottle, and serve.