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Cranberry Gin


  • 25g Cranberries
  • 50g caster sugar
  • 300ml Gin


  1. Use a 400ml bottle, sterilise it in boiling water and then in the oven, set to 100C.
  2. Put the cranberries in, then pour in the sugar and then top up with the gin.
  3. Put a stopper on and leave for 3 months to allow the gin to take on the flavour and colour of the cranberries.
  4. During the first 2 weeks, shake the bottle gently, once every few days, to encourage the sugar to dissolve.


  • Try using other spirits like vodka and brandy.
  • Try using different fruits such as sloes, damsons, blackcurrants and quince. Quince needs 1 year to infuse before drinking – the other fruits need 3 months as a minimum, although the longer they are left the better they taste.

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