Move aside, pumpkin everything! Make way for the unsung hero of fall — the cranberry. This often under-appreciated and under-utilized fruit has more to offer than simply becoming a sauce. Let's turn these lovely berries into a fresh, boozy infusion that's the perfect accompaniment to your Thanksgiving appetizers.
DIY infusions are a great way to celebrate seasonal produce, and they lack the preservatives and artificial ingredients you get from flavored spirits. Your homemade version won’t last as long as those store bought types, but they're better for you and the planet. Much like the Stasher bags we’re making them in.
Infusions are merely a function of time and quantity, but who has time during the holidays? We're going to cheat using a sous vide method, shaving days off the infusion time. Bonus: You can also mix the cocktail in your Stasher food bag.
Okay, let’s make this delicious cocktail.
Cranberry Infused Vodka Cosmopolitan
For the vodka Infusion
- 1 1/2 cup fresh cranberries (dried works too, use half)
- 1 small orange, sliced
- 1/2 of a lime slice
- 1 lemon slice
- 3 cups vodka
For the Cosmo:
- 1/2 cup infused vodka
- 1/4 cup triple sec
- 1/4 cup cranberry juice
- 1 lime wedge, more for garnish
- Combine all ingredients for the infusion in a Half Gallon or Stand-Up Stasher bag. Remove excess air. Place bag in a large pot and weigh it down.
- Attach sous vide device. Cover bag with water paying special attention to the instructions for your device. A sous vide is not required — you don't own one, use a cooking thermometer to maintain water temperature and do it on the stove.
- Sous vide the infusion between 125-150 degrees F for at least three hours.
- Turn off the device and remove the bag. Strain the Stasher bag contents, reserving the infused vodka.
- Using a smaller bag to mix, combine infused vodka, triple sec, cranberry juice, and a lime wedge. If you are using a traditional martini glass, fill it with ice. Shake the cocktail vigorously for 10 seconds. Dump the ice and pour it into your glass.
- Garnish with lime wedges.
This post was written for Stasher by our friend Jerry Jerry Stone. Jerry has also contributed to Discovery Channel, Whole Foods Market and TreeHugger.