Cranberry Orange Infused Vodka Homemade Fruit Liqueur Food

HOW TO MAKE INFUSED LIQUORS (5 WAYS)

Steps:

• Wash and slice strawberries. Add to clean glass jar with vanilla beans, top with vodka and seal with airtight lid.
• Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard strawberries and vanilla bean. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
• Core and slice pineapple. Add to clean glass jar, top with rum and seal with airtight lid.
• Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard pineapple. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
• Slice jalapeños and limes. Add to clean glass jar, top with tequila and seal with airtight lid.
• Store in cool, dark place for at least 12 hours, but up to 48 hours. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard jalapeños and limes. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
• Add cranberries, orange and cinnamon sticks to clean glass jar, top with whiskey and seal with airtight lid.
• Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard cranberries, oranges and cinnamon. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.
• Add lemon, ginger and cardamom pods to clean glass jar, top with gin and seal with airtight lid.
• Store in cool, dark place for at least 3 days, but up to a week. Strain into a measuring cup or glass bowl through a fine mesh sieve and discard lemon, cardamom and ginger. You may need to strain a few times or use a cheesecloth to remove all sediment. Seal in clean jar and store in pantry.

CRANBERRY AND ORANGE INFUSED VODKA

Steps:

• Mix cranberries, sugar and water in a small saucepan. Heat on high until sugar dissolves.
• Pour contents of the pot into a pint jar. Add orange peel and pour vodka to within 1/2 inch of jar rim.
• Let sit one week before using.

BRANDIED ORANGE AND CRANBERRY SAUCE

Steps:

• In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
• To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
• Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
• Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.

HOMEMADE CRANBERRY LIQUEUR

Steps:

• Pulse cranberries in a food processor just until roughly chopped; transfer to a clean glass container. Add vodka, simple syrup, lemon peel, orange peel, cinnamon stick, and allspice to cranberries; stir until well mixed. Seal container with a lid and store in a cool dark area, 3 to 5 days, stirring several times a day. Strain through a fine mesh strainer into a glass bottle and refrigerate.

CRANBERRY ORANGE INFUSED VODKA - HOMEMADE FRUIT LIQUEUR

Steps:

• Place all ingredients in a clean, sterilized mason jar.
• Store in a cool, dark place for 2 to 3 weeks, shaking or stirring at least once a week.
• Taste vodka.
• When desired flavour has been reached, strain vodka.
• Pour into clean, sterilized bottles.
• Seal, decorate and label with suggestions for use.

CRANBERRY-AND-ORANGE VODKA

Steps:

• In a small saucepan, heat cranberries, sugar, and water until the sugar dissolves, the liquid begins to turn a light-pink color, and the cranberries just begin to pop. Pour the cranberries and the liquid into a large glass jar; stir in peel and vodka. Cover, and let stand at room temperature at least 3 days or up to one month. Strain before serving.

CRANBERRY SAUCE WITH ORANGE LIQUEUR

Steps:

• Combine sugar and water in a medium saucepan.
• Bring to a boil; add cranberries, return to a boil.
• Reduce heat and boil gently for 10 minutes, stirring occasionally.
• Remove from heat. Add orange zest and Cointreau (or Grand Marnier) and stir.
• Let cool at room temperature.
• Refrigerate until cold, or serve at room temperature.

CRANBERRY VODKA

Steps:

• Prick each cranberry a couple of times with a fork and layer up in a large sterilised Kilner jar with the sugar. Pour over the vodka and leave for 2 weeks, shaking the jar each day.
• Strain and decant into decorative bottles. Seal and label.