I have made it no secret that I love cranberries. Raw cranberries, snowy sugared cranberries, cranberry bread... Transformed into an alcoholic additive is another delicious way to enjoy these little pearls of antioxidant goodness!

The cranberry liqueur recipe I use is adapted from Cooking Light, December 2003. It makes a lovely gift packaged in a decorative bottle. The Container Store has a wide selection of bottles. Be sure to keep some for yourself!

2 cups honey 1 cup water 1 (12-ounce) package fresh cranberries 3 cups vodka

Place cranberries in a food processor; process 2 minutes or until finely chopped. Combine honey, water, and cranberries in a half gallon jar; stir in vodka.

Secure the jar with a lid. Let stand for 1 - 2 weeks in a cool, dark place, shaking every other day.

Discard solids by straining through a sieve into a large bowl. Then pour liqueur into clean jars through a cheesecloth-lined funnel. Add a decorative tag or label to identify this potent potable.

My favorite way to enjoy cranberry liqueur is to pour an ounce into a champagne class and top with bubbly. You could also use it for a cosmopolitan, cranberry martini, or for sipping on its on. Enjoy!