Cranberry-Infused Moonshine

Photo: Jennifer Davick; Styling: Buffy Hargett

Pour infused moonshine into decanters, and add fresh cranberries and citrus rind for a pretty look. Use this mixture for our drink recipes only, not straight up or on the rocks.

 

This recipe goes with Cranberry-Moonshine Cocktail, Frozen Cranberry-Moonshine Lemonade

Yield: Makes about 3 1/4 cups
Total:
Recipe from Southern Living

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Recipe Time

Total: 15 Minutes


Ingredients

  • 1 cup fresh cranberries
  • 1/4 cup sugar
  • 3 tablespoons water
  • 1 (750-milliliter) bottle moonshine
  • 2 (2- x 1-inch) orange rind strips

Preparation

  1. Cook cranberries, sugar, and water in a saucepan over medium heat 5 minutes or until sugar dissolves, liquid begins to turn a light pink color, and cranberries just begin to pop. Let cool slightly (about 10 minutes). Pour mixture into a large glass jar; stir in moonshine and orange rind strips. Let stand at room temperature 3 days. Pour through a fine-wire mesh strainer into a bowl; discard solids. Return moonshine mixture to jar. Store in refrigerator up to 2 months.
  2. Note: We tested with Junior Johnson's Midnight Moon Carolina Moonshine (piedmontdistillers.com).
Note:

Note: Total time does not include 3 days for infusing.

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