Cranberry Liqueur
1 Bottle (1 Litre) Craft Vodka
1 ½ Cups Cointreau
3 Cups Cranberry Sauce (Whole Berries)
3 Cups Fresh Whole Cranberries
3/4 Cup Ginger Sugar
3/4 Teaspoon Lavender Sea Salt
1/2 Teaspoon Ground Pink Peppercorns
Orange, Lime, or Lemon Peel to Garnish
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What could possibly be more festive than a Cranberry Cosmopolitan enjoyed with friends over the holidays. We love to make our own Cranberry Liqueur with the fresh cranberries we get during the height of the cranberry harvest every year. After allowing it to steep for several weeks, we serve it on the rocks; chilled and straight up; or topped off with a little Prosecco or Champagne. It's always a huge hit with our holiday guests. And since we generally save it to serve over the holidays, we're pretty excited to enjoy it ourselves.
Place all ingredients in a large glass container with a lid. Stir to combine, cover, and allow to steep for at least 2-3 weeks (the longer the better) in a cool dark place. Gently stir the mixture every few days. When ready to serve, strain mixture through a sieve. Then strain two more times through a coffee filter. Serve and garnish as desired.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Ginger Sugar
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Rich, sweet, and warm, our
Ginger Sugar can be used
creatively for both sweet and
savory dishes. Sprinkle some on salmon before grilling, use to add a subtle sweetness to sauces and vinaigrettes, or use as a finishing touch on pastries and desserts.
Lavender Sea Salt
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Our Lavender Sea Salt is a
perfect pairing of French Grey
salt and lavender buds. It adds
a simple sophistication to poultry, game, vegetables, and salads. And for a little extra flare, add a pinch to your cookies, ice cream, cakes, and carmel, too.
Pink Peppercorns
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While they have a fresh,
peppery flavor, pink
peppercorns are not pepper.
They are the fruit of a Brazilian tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle.
