Ruby Cran­berr y Liqueur

Canadian Living - Holiday Entertaining - - Make- a head recipes -

Hands-on time: 30 min­utes

To­tal time: 3 weeks

Makes: 1 bot­tle (about 4 cups)

Flavoured with sweet-tart cran­ber­ries and zesty orange, this fes­tive ruby liqueur is de­li­cious on its own, but a splash of sparkling wa­ter, or Pros­ecco and a strip of orange peel, turns it into a so­phis­ti­cated cock­tail.

1 cup gran­u­lated sugar

2 cups frozen cran­ber­ries

3 strips orange zest

1 bot­tle (750 mL) vodka

In saucepan, cook sugar and 2 cups wa­ter over medium heat, stir­ring, un­til dis­solved. Add cran­ber­ries and orange zest; bring to boil. Re­duce heat and sim­mer, stir­ring of­ten, for 10 min­utes. Let cool com­pletely. Scrape into food pro­ces­sor; pulse 3 to 4 times, un­til cran­ber­ries are bro­ken into pieces. Pour into 5-cup hot (ster­il­ized) bot­tle or jar with tight-fit­ting lid. Add vodka; seal tightly and shake to com­bine. Re­frig­er­ate for 3 weeks, shak­ing bot­tle pe­ri­od­i­cally. Strain through pa­per cof­fee fil­ter–lined fine-mesh sieve into bowl, gen­tly press­ing on solids; dis­card solids. Us­ing fun­nel, pour liq­uid into dec­o­ra­tive 4-cup bot­tle. (Make-ahead: Store in re­frig­er­a­tor for up to 3 months.) per ounce: about 99 cal, 0 g pro, 0 g to­tal fat (0 g sat. fat), 9 g carb (0 g di­etary fi­bre, 8 g sugar), 0 mg chol, 1 mg sodium, 8 mg potas­sium.

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