Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Cranberry-Infused Moonshine

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

Southern Living DECEMBER 2010

  • Yield: Makes about 3 1/4 cups
  • Total:15 Minutes


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


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.

Note: We tested with Junior Johnson's Midnight Moon Carolina Moonshine (piedmontdistillers.com).


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


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Cranberry-Infused Moonshine recipe