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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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Make sure your kit is clean and sterile to avoid the spirit going bad. 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.
Nutmeg, ginger root form the warm spiced base, balanced by the heady aromatics from frankincense and myrrh, all framed by juniper. Perfumed and warming aroma from frankincense. Initial sweet notes and a full mouthfeel from myrrh. Lingering spice to finish from cinnamon and nutmeg.
Cranberry Gin Tonic is a really easy to make drink, yet it looks and tastes so special. If you are a gin (and tonic) lover, you'll love the cranberry and lime twist here. It's aromatic, zesty, citrusy, a little tart, and oh-so-delicious. Try it!
Store it in the smallest possible air-tight, sealed container. Not only do you want to keep air out, but you also want to start off bottling it with as little air in it as you can. Room temperature is fine for most things, but if you're concerned (or just like cold beverages), keep your homemade infusion in the fridge.
Often, the most basic gins work best for this. Gins such as Gordon's and Aldi's Oliver Cromwell work well as they have simple flavors that will complement your additions. More complex gins such as Hendrick's have their own distinctive flavors, which will likely clash with or be overpowered by anything you add.
Simply infuse one bottle of gin with three high-quality tea bags (Earl Grey is our favourite). Leave them to sit for no longer than an hour, to prevent the gin from extracting too many tannins from the tea.
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.
Legally, to be called a London Dry Gin, the spirit has to have a predominant flavour of juniper berries. It may make you think of Christmas trees. Juniper has a tart, sharp taste and a resinious flavour with a hint of citrus along with myrcene, which is found in cannabis, hops, and wild thyme.
Now, it's called a Cranberry Gin Fizz for a reason, so that's precisely where the cranberry juice comes into play! Cranberry juice is known for its subtle sweetness and bright, tart notes. Not only does it give the co*cktail a refreshing sharpness, but it also brings out that gorgeous blush hue.
You can't go wrong with a juniper-forward London dry gin, which works with nearly any juice you can source, from lemon and lime to orange and grapefruit. Softer gins can work great, too, but depending on their botanical makeup, they may pair better with sweeter OJ or more sour grapefruit.
Gin has less sugar and fewer calories than some other liquors. If you already consume alcohol, gin may be a slightly healthier option. Be careful with mixers, however. They can make the sugar content of your drink skyrocket.
This easy drink contains a mixture of tart cranberry juice, orange juice, 7UP, and vodka. However, it is equally enjoyable as a mocktail without the addition of vodka, if you wish to avoid alcohol.
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