If you’ve been around my blog for a while, you probably know that I am all about making fun, delicious moonshines in all sorts of flavors. So far we’ve perfected an apple pie moonshine, peach pie moonshine, cherry pie moonshine, as well as rhubarb moonshine. Today I am super excited to share one of the most festive batches we’ve made yet- Cranberry Moonshine!
This is a great group gift. I like to hand out flavored moonshines for Christmas gifts for my husband’s employees because I can make a large batch all at once, and they are so beautiful!
A lot of people ask about canning the moonshine. We’re not actually sealing the jars- just bringing all of the ingredients except the alcohol to a boil, letting it cool, and then adding them to sterile jars with everclear. It is important to use everclear for this recipe since it has such a high alcohol content. This helps keep everything from going off! It’s best to make these ahead and let them sit, as the moonshine will sweeten and become more flavorful over time.
This makes for delicious cocktails when mixed with sprite, ginger ale, or tonic. It is HIGHLY alcoholic- do not drive after drinking. It is not worth the risk- let’s keep the holidays happy! Please also keep well out of the reach of children. This is such an alcoholic drink it could be very dangerous if ingested by a child.
- 2 gallons cranberry juice
- 3 cups white sugar
- 1 package cranberries, fresh
- 1 liter bottle of 190 proof grain alcohol (everclear)
- Bring ingredients EXCEPT everclear to a boil.
- Cover and remove from heat. Let cool.
- Get sterile jars ready.
- Mix everclear into cooled juice mixture.
- Ladel into jars, let sit for 2 weeks or up to six months.