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Cranberry Rhubarb Liqueur Revisited
Art of Sipping
- 1 (18 oz) bag
fresh or frozen cranberries, partially thawed if frozen
- 2 cups
diced fresh or frozen rhubarb, partially thawed if frozen
- 6 1/2 cups
- 6 1/2 cups vodka
- 2 cups
- If you have access to a food processor, mince the cranberries and rhubarb to a fine pulp or use an immersion blender or food chopper to coarsely chop the cranberries and rhubarb and leave some cranberries whole, if desired. Put cranberries and rhubarb in a large glass jar. Add sugar, vodka and water. Stir. Cover tightly and set in a dark place at room temperature for at least 3 to 6 months.
- Before serving, strain through double thickness of cheesecloth. Discard fruit.
- Store cordial in a jar or decorative glass bottles with a tight fitting cap.
For this recipe we used Smirnoff Vodka