Cranberry Sauce Moonshine

Quart Recipe

Ingredients

• 2 cups fresh cranberries
• 1 cup sugar
• 1 cup water
• 1 orange, zested and juiced
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 12 oz moonshine, 150 proof (adjust for preference or proof)

Instructions

1. Put cranberries, sugar, water, orange zest, orange juice, and the cinnamon stick in a saucepan over medium heat.
2. Cook 10 to 15 minutes, stirring now and then, until the berries pop and the sauce thickens.
3. Take it off the heat, stir in the vanilla, and let it cool all the way.
4. Strain the sauce through a fine mesh strainer, pressing the berries to get all the juice.
5. Pour the strained sauce and the moonshine into a quart jar, seal it, and shake to mix. Add a little water to fill the jar if needed.
6. Rest the jar in a cool dark place for at least 3 days before drinking.

Pro Tip

Pro Tip: Serve it well chilled over a full glass of ice so the tart cranberry flavor stays bright instead of sharp.

*Calculated proof: about 28 percent ABV in the finished quart jar, based on 150 proof moonshine.

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