Yield: 4 cups
|1 cup||White wine or water|
|6 \N||Whole allspice|
|1 \N||Cinnamon stick|
|1 \N||Lime, quartered and seeded|
|1 \N||Knob fresh ginger, 1 inch long, thinly sliced|
|2 cups||80-proof gin|
This is for folks who like to toast their feet by the fire while the snow falls outside. A little seasonal cheer... It also looks like a good way to use up those nasty little berries that always seem to pop up in every ones kitchen this time of year. This is from Narsai David, a Bay area restauranteur, chef and food critic.
Heat wine or water with sugar until dissolved and boiling. Place cranberries, spices, lime and ginger in the bowl of a blender or food processor. Add boiling syrup and process for 30 to 40 seconds. Pour into a container with a tight-fitting lid. Add the gin, cover and set aside for 1 or 2 weeks. Strain through a fine sieve.
Makes about 4 cups.
Narsai David, San Francisco Chronicle, 12/5/90.
Posted by Stephen Ceideburg December 8 1990.