This is slightly adapted from “The Essential New York Times” recipe book by Amanda Hesser.
Yields 2 cups
2 cups cranberries
1 cup + 2 tbsp sugar
1/2 cup water
12 oz vodka
2 cinnamon sticks
Combine the cranberries, sugar and water in a saucepan and bring to the boil.
Boil until cranberries are soft and start to pop, about 10 minutes.
Transfer to a blender or food processor and puree.
Pour into a jar and add the vodka and cinnamon sticks.
Refrigerate for a minimum of 1 week and up to 3 weeks.
Strain through a fine mesh sieve lined with cheesecloth if you don’t want any straggling seeds.
Serve and/or refrigerate and it will last for up to 1 year!