You still have time…plenty of time to make this cranberry and pomegranate cordial for gift giving. Ten days and you will be ready to bottle the best gift ever for all your amateur or professional bartender friends. This one can be drunk as is or used to shake-up some very special seasonal cocktails. A sip or two will also make you feel more “cordial”during the often stressful days of December.
One cup of pomegranate seeds (arils) and 12 ounces of fresh or frozen cranberries…..
…one liter or good vodka, a simple syrup and the peel of one orange are all you will need.
For 10 days this jar stayed in my pantry with a shake once a day and it was ready to decant and gift. Very yummy, very easy, very pretty.
Clear seasonal color to sip!
I really like to “bottle” as you might have realized from previous blogs. I also like to make libations to bottle. Here are some previous posts that will give you information on how to make Limoncello, Blood-Orangecello, Buddhacello (using the exotic citrus Buddha Hand), or my Pear Infused Vodka among others.
- 1 1/2 cups sugar mixed with 1 1/2 cups water
- 12 ounces of fresh or frozen(thawed) whole cranberries
- 1 cup pomegranate seeds
- Orange rind strips from one orange
- 1 liter of good vodka
- To make the simple syrup bring the sugar & water to a low boil over medium high heat. Stir & turn to low to simmer for about 5 minutes or until sugar dissolves. Remove simple syrup from heat to cool completely.
- Put cranberries in a food processor and pulse until roughly chopped.
- Mix together in a large glass jar with a tight-fitting lid the cooled simple syrup, 1 liter of vodka, chopped cranberries, pomegranate seeds & orange rind strips. Store in a cool, dark closet or cabinet, shaking daily, for about 10 days.
- Strain liquid mixture through a fine sieve & pour cordial into small bottles to give as gifts. Close bottles tightly with metal caps or corks.
To enjoy: Drink chilled or at room temp as an aperitif….or pour into a glass of ice and top with seltzer or Cava for a refreshing cocktail garnished with a slice or orange.
(This recipe is adapted from a Cranberry Cordial recipe by Melissa Clark published in the New York Times.)
Teresa Blackburn http://www.teresablackburnfoodstyling.com www.foodonfifth.com