Highbush Cranberry Liqueur Recipe 435

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HOMEMADE CRANBERRY LIQUEUR



Homemade Cranberry Liqueur image

This delicious treat can be enjoyed on its own (as a post-Thanksgiving sipper) or mixed with sparkling wine to create a cranberry cordial (a festive way to kick off the holidays). Either way, it's really easy to make! Will last up to 2 months.

Provided by East Bay Adam

Categories     Drinks Recipes     Liqueur Recipes

Time P3DT15m

Yield 32

Number Of Ingredients 7

2 (12 ounce) packages fresh cranberries
2 ½ cups vodka
2 ½ cups simple syrup
¾ lemon, peeled
¾ orange, peeled
1 cinnamon stick
⅛ teaspoon ground allspice

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.

Nutrition Facts : Calories 97.6 calories, Carbohydrate 14.4 g, Fiber 1.1 g, Protein 0.1 g, Sodium 1.2 mg, Sugar 0.9 g

HIGHBUSH CRANBERRY LIQUEUR RECIPE - (4.3/5)



Highbush Cranberry Liqueur Recipe - (4.3/5) image

Provided by á-646

Number Of Ingredients 9

Optional:
500 mL (2 cups) highbush cranberries
375 mL (1 1/2 cups) vodka
375 mL (1 1/2 cups) sugar
200 mL (3/4) cup water
1/2 lemon or lime peel
1/4 orange peel
1 stick cinnamon
1/8 tsp. ground allspice

Steps:

  • Thoroughly wash and rinse a large 40 oz glass container with a tight fitting lid. Wash and stem berries, chop into puree using a food processor and place in glass container. Add lemon and orange peel, vodka, sugar, and optional spices. Let stand for 4 weeks in a dark place, shaking gently each day to dissolve the sugar. Strain several times using cheesecloth, rebottle, and serve.

HIGHBUSH CRANBERRY SAUCE RECIPE - (3.4/5)



Highbush Cranberry Sauce Recipe - (3.4/5) image

Provided by á-646

Number Of Ingredients 4

1000 mL (4 cups) highbush cranberries
50 mL (1/4 cup) water
15 mL (1 tbsp) gelatin
250 mL (1 cup) sugar

Steps:

  • Wash and stem the berries and place in a saucepan with the water. Simmer, covered for 10 minutes or until all the berries have burst open. Strain out the juice and return juice to the saucepan. While the juice is hot, add sugar and gelatin and stir until dissolved. Cool and serve as a sauce with meat and wild game.

HIGHBUSH CRANBERRY JAM



Highbush Cranberry Jam image

Although not true cranberries, highbush cranberries also have tart red fruits that can be used in cooking. This is a lovely spread with mouthwatering tangy flavor.-Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Time 1h5m

Yield 3-4 half-pints.

Number Of Ingredients 8

7-1/2 cups highbush cranberries
3/4 cup water
2 cups sugar
1 tablespoon grated orange zest
2 tablespoons orange juice
3/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • In a large covered kettle, simmer cranberries and water for 20-25 minutes, stirring occasionally. Press berries through a strainer; discard skins. Strain mixture through a double layer of cheesecloth (juice will drip through; discard or set aside for another use). Measure 6 cups of the pulp that remains in the cheesecloth and place in the kettle. Add remaining ingredients. Simmer, uncovered, for 30-40 minutes, stirring frequently. Pour into freezer containers. Cool. Refrigerate or freeze.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.

FAMOUS HIGHBUSH CRANBERRY JELLY



Famous Highbush Cranberry Jelly image

Make and share this Famous Highbush Cranberry Jelly recipe from Food.com.

Provided by Joanie Grow

Categories     Jellies

Time 40m

Yield 8 cups

Number Of Ingredients 6

4 cups highbush cranberries
6 cups water
additional water (as needed)
7 cups sugar
1/2 teaspoon margarine or 1/2 teaspoon butter
1 packet liquid pectin (Certo)

Steps:

  • Bring the berries and water to a boil and simmer for 10 minutes.
  • Crush the berries or put through a food mill.
  • Strain the juice in a cheesecloth-lined sieve.
  • Add any additional water if need to bring the juice up to 5 cups.
  • Bring the juice and sugar up to a boil.
  • Add the margarine, then the liquid pectin.
  • Bring back to a boil, stirring constantly boil hard for 1 minute.
  • Remove from heat.
  • Skim foam from surface and pour into sterile pint jars and seal.
  • Process in boiling water bath for 5 minutes.
  • NOTE: Highbush cranberries are a fruit of the honeysuckle, and completely different fruit than the lowbush or commercial cranberry.
  • Highbush cranberries grow on a shrub with pointed leaves whereas cranberries grow on a vine with oval leaves.
  • Highbush cranberries have a single seed, which needs to be removed.
  • If you have ever smelled something reminiscent of stinky socks on a stroll through the bush, you are likely very close to a good patch of highbush cranberries.
  • The seeded pulp of the highbush cranberry can be used interchangeably with the pulp of the regular cranberry in any recipe.

CRANBERRY LIQUEUR



Cranberry Liqueur image

I always associate autumn with cranberries. Here is an elegant liqueur that's really easy to make (and a treat to receive as a Christmas or hostess gift). If giving as a gift, be sure to allow enough time (in days) for the fruit to fully infuse the liquor. Cooking time is actually infusion time. UPDATE: After the liqueur is made, try using it to make Rita L's cocktail A Jolly Christmas Special Cosmo or Red Hot Lovers Cosmo (recipe #109007), or if you give the liqueur as a gift, you might want to give the recipient a copy of Rita's recipe to go with it!)

Provided by echo echo

Categories     Beverages

Time P12DT20m

Yield 1 quart

Number Of Ingredients 4

1 lb cranberries
4 cups superfine sugar, divided
1 cup water
3 cups 80 proof vodka

Steps:

  • Combine cranberries with 2 cups sugar.
  • Add water and boil 4-5 minutes until skins start to pop.
  • Remove from heat and cool.
  • Put in a mixing jar, add vodka and shake vigorously.
  • Cover and leave to infuse at least 7 days, shaking or stirring occasionally.
  • Pour thru a coarse strainer and discard berries.
  • Let rest 3-4 days.
  • Without shaking the jar, decant only the clear liquor into another jar, leaving white residue in the original jar.
  • The white residue can be put thru a paper strainer (I use an unbleached coffee filter) until liquid is clear; add the strained liquor to the already decanted liqueur.
  • Combine liqueur with 2 more cups of sugar and shake vigorously until sugar is absorbed.
  • Let clear overnight and bottle.

CRANBERRY LIQUEUR



Cranberry Liqueur image

Great liqueur for Christmas drinking or Christmas gifts. Cranberry solids are great for making cranberry loafs (with a kick!) Very good served with soda water and orange juice.

Provided by bella_bex

Categories     Drinks Recipes     Liqueur Recipes

Time P7DT17h7m

Yield 16

Number Of Ingredients 4

4 cups cranberries, coarsely chopped
3 cups white sugar
2 cups gin
1 teaspoon vanilla extract

Steps:

  • Combine cranberries, sugar, gin, and vanilla extract in a large sterilized jar with a tight-fitting lid. Let stand at room temperature for 6 weeks, shaking at least once a week. Pour mixture through a sieve and discard solids. Store in an airtight container for up to 2 months.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 40.9 g, Fiber 1.3 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 38.6 g

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