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ByWendy Grahamupdated on
Let me show you how to make this delicious cranberry and orange-infused Christmas gin recipe. It’s perfect to give to others as a gift, or to keep all to yourself!
Seeing as it’s nearly Christmas, and I’ve been busy updating my big sustainable Christmas guide, I thought I would continue the festive theme and share my cranberry and orange-infused Christmas gin recipe.It has a fresh festive flavour without the sweetness of many drinks of the season.
You can prepare this now so that it is ready for Christmas. It would make such a lovely homemade and edible gift idea for any gin lover. Or you could just keep it for yourself – your call!
The very best bit is that the recipe has a skill level of precisely zero. If you can add some berries to some gin then you can make this Christmas gin recipe!Aka, my favourite kind of recipe!
Table Of Contents
Cranberry And Orange Infused Christmas Gin Recipe
Ingredients
Equipment Required
Method
A Note On The Ingredients Used
A Note On The Method
Cranberry And Orange Infused Christmas Gin Recipe
Here is the full list of ingredients and the directions to make this tasty infused gin:
Ingredients
1 cup of fresh or frozen cranberries (see notes below)
500 ml gin
The peel of two oranges (ensuring as little pith is on the peel as possible, otherwise it can make the gin taste bitter)
1/4 cup granulated sugar (for later)
Equipment Required
Large sealed jar, sterilised (see my guide on how to sterilise glass jars)
A sieve
A piece of muslin
Measuring jug or bowl.
A pan
A funnel (optional)
A sterilised bottle. You can reuse an old gin bottle, just make sure the lid still secures firmly.
Method
Place the fresh or frozen cranberries and the peel of the oranges into your sterilised jar.
Pour over the gin, and seal the jar tightly.
Place the sealed jar in a cool dark place for at least 3 weeks, shaking every three or four days. The gin will take on a stronger cranberry and orange flavour the longer you leave the fruit in.So, if you prefer a stronger flavour then leave the fruit in for longer.
After at least three weeks, you can strain the gin off through a muslin-lined sieve into a measuring jug or bowl.
Put the gin to the side for a minute.
Add 1/4 cup sugar and 1/4 cup water to a pan.Dissolve the sugar and water over a low heat.
Once dissolved, add a little bit of the sugary water at a time to the gin, tasting it as you go, until you have the desired sweetness.
Finally, mix well and decant into a sterilised bottle. Your cranberry and orange-infused Christmas gin is ready for drinking or gifting. Provided the gin has been properly strained, sealed well, and stored in a cool dark spot, then it should keep for one year.
A Note On The Ingredients Used
At this time of year, you can easily buy fresh cranberries in many supermarkets.If you can’t find fresh ones then I’ve found that frozen ones work just as well.
I’ve used frozen cranberries because I picked them up really cheap in January (like 50p a big bag cheap!).However, even now the frozen ones are relatively inexpensive.The good thing is there is no need to defrost frozen cranberries before using them.And in case you are worried, there really is no difference in flavour.
Gin-wise, I wouldn’t buy the cheapest gin in the shop.Buy a bottle that costs £2 or £3 more for this recipe, rather than the cheapest own-brand gin, and you’ll get a better-tasting Christmas gin. Don’t go wild and buy a really expensive gin though.You’ll lose the lovely subtle flavours of your fancier gin. It’s a fine balance. I opted for Gordon’s Gin if that helps, and it made for a lovely-tasting Cranberry and Orange gin.
A Note On The Method
I have taken advice from Sipsmiths (as they know a thing or two about gin) and utilised its sloe gin-making tips.Here Sipsmiths advises adding the sugar at the end of the infusion process rather than at the start.
It says “Contrary to popular belief, there is very little point in adding sugar at the outset.Saturating the spirit with sugar prevents it from extracting the natural fruit sugars – and other flavours – from the [fruit]“.
Having made infused gins in the past where I’ve added the sugar at the same time as the fruit, I have to say I completely agree with Sipsmiths.By adding the sugar at the end also means you can control the sweetness more accurately.
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Berries like strawberry, raspberry, and blueberry add a touch of sweetness and a pop of colour to gin drinks. These fruits can be muddled or pureed and added to a gin co*cktail for a fruity twist. Try a strawberry gin fizz or a raspberry gin martini.
Edinburgh Gin Christmas Gin uses nutmeg and ginger root to build a warming and spiced base and add the heady aromatics of frankincense and myrrh while keeping the juniper bold and omnipresent. It's London Dry Gin, but that lands with a jingle when poured into a glass.
Simply mix together cranberry juice, our Christmas flavoured Gin, lime juice, and soda water.Finish by garnishing with a slice of lime. Champagne co*cktail – A real showstopper of a co*cktail. Mix together our Christmas Gin, bitters, and finally top with champagne.
Firstly, we love a nip of it on the rocks with a twist of orange so you can taste all those Christmas flavours to their fullest. Or if you want to go to a richer level, take a note out of Cam's book and add a teaspoon of cream.
Licorice's distinctive fennel or anise-like flavors mesh with a pronounced sweetness, pairing well with gin. Enjoy this time-honored candy-co*cktail duo in our Not That Negroni co*cktail, which contains: Gin. Campari.
Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day. Hardy spices and strong-flavoured veg will need five to seven days.
The primary three ingredients used in the majority of gins are juniper, coriander and angelica. Even though these are the most popular, there are hundreds of flowers, roots, fruits, berries and nuts that are used to create a palate for each gin that makes it distinctive.
Most people get hit by this strong taste that lingers in their mouth when they drink it. Some say it is too bitter and has a weird taste, which is usually if they taste a traditional, dry gin that will have a strong juniper aroma.
I enjoy this fruity drink as a refreshing summer co*cktail, but the addition of cranberries makes it an equally good holiday drink too. It is the perfect addition to your Thanksgiving meal, as a party drink with friends and family, or simply to enjoy on your own.
Turns out OJ is a top notch mixer for co*cktails. It can stand in with almost any liquor, though it's best known for pairing with vodka. But mix it with champagne to make a mimosa, or tequila to make a tequila sunrise or spin on the margarita!
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