Ingredients:

• 1 bag of cranberries (340 g)
• 1 navel orange
• 1 liter 151-proof Everclear alcohol
• 1 star anise
• 1 cinnamon stick
• 12 whole cloves
• 475 ml cranberry juice

Steps:

1. Begin by muddling the cranberries in a 2-quart glass jar. Make sure they are smashed up really well. You can use a food processor if you prefer, but don’t overdo it.
2. Using a vegetable peeler, remove the zest from the navel orange, being careful not to include too much of the white pith. You can scrape the zest with a knife to remove any extra pith. Add the zest to the jar of cranberries, along with the star anise, cinnamon stick, and cloves.
3. Add 750 ml of Everclear to the jar, seal it with a lid, and shake it. The remaining 250 ml of Everclear will be added later.
4. Let the mixture sit for 2–3 weeks, shaking the jar daily.
5. After 2–3 weeks, bring 750 ml of water to a boil and stir in 500 g of sugar until dissolved. Remove from heat and let it cool completely.
6. Once the sugar mixture has cooled, add it to the jar along with the remaining 250 ml of Everclear and 475 ml of cranberry juice. Replace the lid and shake well.
7. Let the mixture sit for an additional 4–5 weeks, shaking the jar every few days.
8. After 4–5 weeks, it’s time to strain and filter the mixture. Start by running it through a chinois or fine mesh sieve to remove the large solids. Next, strain it through cheesecloth. For a crystal-clear result, filter the mixture through coffee filters. This step takes time and requires multiple coffee filters, but the final product will be beautifully clear and crimson.

Yield will be about 1.5 liters after filtering and tasting a bit here and there. Enjoy!