Cranberries have long been recognized as one of the healthiest berries. Jams and compotes are prepared from it, grinded with sugar, because it contains a large amount of vitamins, trace elements and antioxidants. However, for a long time, the recipe for cranberry liqueur has also been known, which has always been revered by people for its pleasant taste.
It is necessary
- - a glass of cranberries;
- - a glass of sugar;
- - glass of water;
- - a glass of vodka;
- - crush or meat grinder;
- - glass bottle or jar.
Instructions
Step 1
Prepare the berries for infusion. Place the cranberries in a colander and rinse thoroughly under running water. Remove any wrinkled or rotten berries. Rinse again and transfer to a bowl where you will crush them. Use a wooden or metal pusher to crush the cranberries thoroughly. Make sure that not a single berry remains intact. If you don't have a crush, use a meat grinder.
Step 2
Make a syrup. To do this, boil the water, and then pour all the sugar into it. Stir the syrup until all the sugar crystals are dissolved.
Step 3
Mix all ingredients. Pour the syrup into a previously prepared sterilized glass bottle or three-liter jar, add vodka and crushed cranberries. Mix all the ingredients gently to form a single mass. Close the bottle or jar with a lid and place in a dark place to infuse. The longer the drink is infused, the tastier it will be.
Step 4
After a month, take out the container with the tincture, open and strain. This can be done in two steps. First, strain the tincture through a sieve or colander to remove larger particles of the berries. Then fold the cheesecloth in several layers and strain the drink a few more times. Pour the resulting tincture into the prepared bottle. After that, the drink can be served at the table.
Step 5
There are also recipes for instant cranberry liqueur. To do this, pour boiling water over the cranberries for a few minutes, then drain the water, and crush the berries. Add vodka to the berries and leave to infuse for twelve hours. Then strain the infusion through cheesecloth, put on fire, add a little sugar, stir and bring to a boil, but do not boil. Refrigerate and bottle the tincture.
