This dual duty recipe creates spiked cranberries to use as a garnish for the Cranberry Sauce Punch and a cranberry liqueur base for a Cranberry Champagne Cocktail, which are both from Cocktail Chameleon by Mark Addison. Make this recipe at least two weeks in advance to allow the cranberries to soften and soak up the spirits, sugar and orange peel flavor for a bright boozy treat with your cranberry cocktails. They both make excellent holiday gifts along with a signed copy of Cocktail Chameleon.
Level of Difficulty: Easy
Yield: ~ 75 cranberries & 12 oz liqueur
- 1 c. frozen cranberries
- Peel of 1 orange, without pith
- 1 c. sugar
- 1 c. Chopin Rye Vodka
Tools & Materials
32 oz mason jar
- Bring 1/4 cup of water and sugar to a boil, stirring until the sugar dissolves, about 5 minutes.
- Place cranberries in a sterilized 1-quart Mason jar and pour over sugar syrup over them and steep until cooled to room temperature, about 20 minutes.
- Cover mixture with vodka, seal tightly and refrigerate for at least 2 weeks and up to 1 month.
- Use cranberries for garnishes for the “Cranberry Sauce Punch” and the resulting Cranberry Liqueur topped with Champagne for a festive “Cranberry Champagne Cocktail”
TIP: Place sealed mason jar on the top rack of the dishwasher and run on a normal cycle to quickly infuse cranberries. Allow to cool to room temperature before refrigerating for at least a week and up to 1 month.