Method

Coarsely chop the cranberries in a food processor fitted with the metal blade, or chop with a knife. Stir the cranberries and sugar in a large bowl until the berries are well coated. Stir in the remaining ingredients until blended.

Pour the mixture into a large glass jar, cover, and store in a cool, dark place for at least 1 month, stirring

or shaking the jar every few days.

Before serving, strain the liquid from the cranberries through a fine strainer or dampened cheesecloth.

It may be stored tightly covered at room temperature up to 3 months.

Refrigerate it for longer storage.

Yield: about 4 cups.

Contributor: D. Bestis

 

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