Cran­berry Christ­mas Gin

NZ House & Garden - - EXTRA HELPING -

Cran­ber­ries are a re­cently adopted ad­di­tion to our New Zealand Christ­mas menu. Their cheer­ful, rosy colour and sharp sweet­ness marries beau­ti­fully with gin and takes the Christ­mas G&T to a new fes­tive high.

200g cran­ber­ries (can be de­frosted frozen

berries)

1 or­ange

1 cup caster sugar

600ml gin

Thor­oughly wash a 1-litre bot­tle or two 500ml bot­tles.

Place cran­ber­ries into the bot­tle (or di­vide be­tween the two), prick­ing each berry as you go with a clean skewer or darn­ing nee­dle to al­low the juices to flow.

Peel the or­ange rind into long thin strips, mak­ing sure it doesn’t have any white pith at­tached as this is very bit­ter. Place into the bot­tle along with the sugar.

Add the gin, leav­ing a 2-3cm gap at the neck to al­low you to shake the bot­tle to mix to­gether and dis­solve the sugar.

Seal and store for at least 2 weeks, reg­u­larly turn­ing up­side down to mix thor­oughly. The longer you leave it the bet­ter the flavour, so at least 2 weeks but up to 6 months.

Serve as a liqueur over ice or in a cock­tail, or with soda or le­mon­ade as a long cool drink. It can be poured over ice cream or used in a tri­fle. Makes 1 litre

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