Flavoured gins are very much in vogue and when they taste as good as this cranberry and clementine gin it is easy to see why.
I love gin in all forms and while its hard to beat a classic gin with a good juniper flavour it is also rather nice (and fun) to explore flavoured gins as well.
Homemade flavoured gins
The great thing about flavoured gins is that they are not hard to make your own, which means you can experiment with various flavours and strength of flavour.
They are made by infusing the flavourings in the gin and allowing them to steep for several weeks until the flavour is imparted into the gin. Then the gin is strained into clean sterlized bottles and sealed.
Often the gin is sweetened at the same time.
Homemade cranberry and clementine gin
To make this flavoured gin the cranberries are pricked with a pin or skewer several times before adding to the gin. This allows the juice to slowly seep out into the gin to flavour it. Its a bit fiddly but doesn't take too long.
The cranberry flavour is then subtly enhanced with the zest of clementines and sweetened with sugar.
The gin needs to be left in a cool dark place for at least 2 weeks or up to 2 months, before straining into bottles.
How long will the flavoured gin last?
Once strained the gin is best kept for no more than 6 months.
How to serve cranberry and clementine gin
As this gin is sweetened it makes a delicious drink served neat in a shot or liqueur glass or in a larger glass served over ice. Serve as an aperitif or after dinner with dessert course in place of a sweet dessert wine.
Or try with biscotti.
Alternatively serve as a long drink over ice diluted to taste with your favourite tonic. Or with lemonade or soda water.
This Cranberry and clementine gin makes a fabulous festive gift for grown-ups. Last Christmas I made a batch of this gin and homemade Christmas vodka and served them in mini bottles with name labels and used them as table gifts/place markers.
How to make cranberry and clementine gin step by step
Cranberry and clementine gin
- skewer or tooth pick
- 1 or 2 large glass jars with lid
- muslin (optional)
- 250 g cranberries
- 2 clementines
- 175 g caster sugar
- 500 ml gin
- Prick 250g (9oz) cranberries several times with a skewer so that the juice will be released and place in a large jar.
- Peel thin strips of zest from two clementines and add to the cranberries, then add 175g (6oz)sugar.
- Pour in (17floz) gin. Close the lid and shake well.
- Store the jar in a cool dark place for at least 2 weeks or up to 2 months, shaking the jar every couple of days until the sugar dissolves and the cranberries have released their juice.
- Strain through a sieve lined with muslin if into a jug and then pour into sterilised bottles. Seal and label.
- Serve as a liqueur, over ice or with tonic, soda water or lemonade.