Cranberry liqueur (david)
4 Cups
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | White wine or water |
1 | cup | Sugar |
12 | ounces | Cranberries |
6 | Whole allspice | |
1 | Cinnamon stick | |
1 | Lime, quartered and seeded | |
1 | Knob fresh ginger, 1 inch long, thinly sliced | |
2 | cups | 80-proof gin |
Directions
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.
Related recipes
- Chocolate creme liqueur
- Coffee liqueur pie
- Cranberry liqueur #2
- Curacao liqueur
- David eyer's pancake
- David vano's caesar salad
- David's au gratin potatoes
- David's beef jerky
- David's besan-stuffed chiles
- David's breakfast
- David's cowboy cookies
- David's jerk chicken
- David's masala-stuffed chiles
- David's shami kabob
- David's sour cream rolls
- Grapefruit liqueur
- Honey liqueur
- Orange-cranberry liqueur
- Peach liqueur
- Vanilla liqueur