If you're drinking old school, there's nothing like a Cape Cod (cranberry juice, vodka and a squeeze of lime). But there's something even better than a Cape Cod, and that's our cranberry moonshine. By itself or as a cocktail mixer, this tart and sweet moonshine recipe is one you'll love all through the winter. As pretty as it is tasty, try serving this cranberry moonshine recipe at your end of year holiday parties. Served up in a pretty bottle, it also makes a lovely hostess gift.
Your first step is to combine two cups of fresh cranberries, 1/4 cup sugar (white sugar works best in this recipe), and the same amount of water in a large pot. If you don't have fresh cranberries, frozen works, too. Cook the mixture for about five minutes, or until the sugar dissolves. Let it cool for about 20 minutes, or until the liquid is room temperature. Then carefully pour both the cranberry syrup mixture and the bottle of moonshine or Everclear grain alcohol into a large mason jar (two jars, if you need them).
Personalized Glass Moonshine Jug, Growler Bottle
The cranberry and moonshine mix needs three days to infuse, so let the jar sit in a cool, dark spot (not in the refrigerator) for that long. Then strain the mixture through a fine-mesh strainer or piece of cheesecloth and discard the cranberries. Pour the cranberry moonshine into a clean mason jar (or several jars if you're giving some of it away) and store it in the refrigerator for up to two months.
When you're ready to serve your infused moonshine, you can drink it as-is over ice, or make this cranberry moonshine cocktail recipe by mixing equal amounts of the cranberry moonshine and ginger ale and pour over ice cubes. Add a cinnamon stick for garnish.
Watch: Pumpkin Spice Moonshine
- 2 cups fresh cranberries
- 1/4 cup sugar
- 1/4 cup water
- 1 750 ml bottle moonshine
To Make 1 Drink
- 3 oz cranberry moonshine
- 3 oz ginger ale
- In a small saucepan combine the cranberries, sugar, and water and heat until sugar dissolves, about 5 minutes. Let cool about 20 minutes.
- To a jar add the cranberry syrup and the moonshine, stirring to combine. Cover and let the moonshine infuse for three days at room temperature. Strain through a fine-mesh strainer, discarding the cranberries. Transfer the moonshine to a clean jar and keep in the fridge for up to 2 months.
To Make 1 Drink
- In a glass filled with ice combine the moonshine with ginger ale. Garnish with a lime if desired.
Perfect PairingServe this Cranberry Moonshine with Slow Cooker Salisbury Steak. [embed_recipe id='18453']
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