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Cranberry liqueur is a sweetened alcoholic beverage made by combining raw cranberries with alcohol, often vodka. Homemade versions require making a syrup of water and sugar, mashing the cranberries, and allowing time for the fruit flavor to permeate the liqueur. Commercial versions may have less nutritional value due to the use of packaged cranberry syrup. It can be stored for up to a year and used in cocktails or as a marinade.
A liqueur is a sweetened alcoholic beverage that often incorporates fruit and sugar with an alcoholic beverage such as brandy or cognac. Cranberry liqueur is one that combines raw cranberries with an alcohol, often vodka. Depending on the region and the tastes of the individual blender, the additional ingredients in such drinks vary.
Cranberries are a good source of vitamin C, providing 10 percent of adults’ daily needs per half-cup serving. Cranberry-based liqueur will have less vitamin C, due to the amount of alcohol and water in the finished drink. The convenience of commercial cranberry liqueur may also mean that the consumer derives less nutritional benefit from it, because commercially prepared cranberry liqueur might start with fresh cranberries or packaged cranberry syrup. While the resulting liqueur may be less nutritional, a producer using syrup will benefit from not having to use labor or have equipment on hand to mash the cranberries before mixing them with the alcohol.
Vodka is a liqueur that often appears in cranberry liqueur recipes. It’s a popular choice because the clear liquor doesn’t have a flavor or aroma that overrides the taste of cranberries. Other spirits that can be used include gin and cognac.
To make cranberry liqueur, you start by making a syrup of water and sugar. After one brings the syrup to the boiling point, it has to cool down completely. The cranberries can be mashed in a food processor or blender and then combined with the rubbing alcohol and syrup in a bowl. Transferring the mixture into bottles or jars with airtight caps or lids is the last step in the process.
Homemade cranberry liqueur doesn’t require fermentation, since the alcohol you use has already finished curing. However, time must be allowed for the flavor of the fruit to permeate the liqueur. One then tears the fruit apart to clarify the finished liquor.
Cranberry liqueur should be stored for three to five weeks, until the fruit flavor blends into the liqueur. It is also necessary to shake the mixture daily during this time. The container should be stored in a dark, cool place, such as under the sink or on a pantry shelf.
Cranberry liqueur will keep for up to a year without refrigeration. You can serve it cold as a cocktail or use it to enhance other bar creations. Adding a splash or two to champagne elevates both ingredients. This homemade liqueur works well as a holiday ingredient and as a marinade for other fruits.
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