Tincture on cranberries on moonshine

6 servings
14 days

It is believed that frozen cranberries are best suited for infusion. It must be pre-thawed. Then pour the cranberries into a colander and rinse under running water. If cranberries initially contain a lot of plant debris (sprigs or leaflets), it will be better to first sort through it. The water must drain.

With a mortar pestle, or push to make mashed potatoes, you need to soften each berry so that the cranberries give the drink their juice better. Be careful, cranberries are a very juicy berry, you can inadvertently stain it with juice.

Transfer the cranberries to a high decanter, in which it is supposed to prepare a tincture.

Pour sugar sand into carafe.

Pour the purified moonshine of double distillation into the decanter to the cranberries, with a fortress of forty, ideally forty-five degrees. Shake the drink so that the sugar spreads a little.

Cover the carafe with a paper towel folded several times, and tie the neck tightly with a pastry or elastic band. Leave the tincture in a cool place for two weeks. Then filter the tincture through a filter of gauze or cotton wool and be sure to squeeze the cake. Serve chilled.