Best Homemade Cranberry Liqueur Recipes

CRANBERRY LIQUEUR

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.

CRANBERRY LIQUEUR

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.

CRANBERRY LIQUEUR (LIGHT)

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.