Christmas and cranberries go together like peas and carrots as Forrest Gump would say. I love using cranberries in everything from sauces to jams and marmalades and I love using Gin in lots of things too, sometimes even drink the stuff! This simple Christmas Cranberry Gin is a great addition to your foodie gifts for Christmas this year ot just for your own cocktail cabinet.
Cranberries, those rich red jewels that herald winter. For Americans it’s all about Thanksgiving dinner, but for us Brits the cranberry means one thing, Christmas dinner! Actually they also look pretty good strung up with popcorn as garlands on the Christmas tree, but back to edible thoughts…..
Fresh or frozen
You can use fresh or frozen cranberries for this recipe.
What do you need?
Not a lot really, it’s all about the spices in this Christmas Cranberry Gin recipe. You will need a bottle of gin, a cinnamon stick, star anise, allspice berries, some chopped and peeled fresh ginger (not the dried ground stuff please), zest of half an orange and sugar. Don’t forget the cranberries.
Break those spices up a bit to release their flavours, use a pestle and mortar to break up the allspice berries and star anise and snap that cinnamon stick. Peel and chop the ginger and add the strips of orange zest and then place everything in a large jar and add the cranberries. Using a potato masher get in there and break up those berries (you can also pierce them with a skewer), again this is to release their flavour into the liqueur.
Add the sugar and then pour over the gin, pop on the lid and shake the jar well, release your inner Tom Cruise a la Cocktail movie and let rip! Set it aside in a cupboard and shake every day for a week.
Strain the liqueur through a double layer of either cheesecloth/muslin or kitchen paper/jay cloth. Decant into sterilised bottles and you are finished. Your Christmas Cranberry Gin will keep for up to a year.
PS Save those cranberries to make Cranberry Gin Jam.
CHRISTMAS CRANBERRY GIN
- 750 ml bottle gin
- 450 g/1lb fresh cranberries
- zest of half an orange in strips
- 1 cinnamon stick
- 1 star anise
- 3 allspice berries
- 1 tsp grated fresh ginger
- 175 g/6oz sugar
- Break up the spices and place in a large jar
- Add the cranberries and mash with potato masher to break them up or pierce with skewer
- Add the strips of orange zest
- Add sugar and gin and put on lid and shake well
- Put in dark cupboard for 1 week shaking every day
- Pour through double layer of muslin or 2 kitchen paper towels and decant into sterilised bottles
- Will keep for up to 1 year.
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