Cranberry Liqueur From Gourmet Magazine 1986

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   In a food processor chop the cranberries in batches. Divide the cranberries between 2 sterilized 2-quart ceramic or glass jars with non-metallic lids, divide the sugar and the gin between the jars, and seal the jars. Shake the mixture vigorously for 5 seconds to blend it well and store it in a cool place, shaking it once a day, for 3 weeks. Strain the mixture through a fine sieve into a bowl, pressing lightly on the cranberries to extract the liquid, and transfer the liqueur to a decanter. Makes about 6 cups.

* Per serving · 4 servings · Values may vary.

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