Cranberry Gin

Christmas is fast approaching and I’ve been slowly working towards filling a kitchen cupboard full of yummy treats to give as presents. So far we’ve got plenty of chutney, some jam and now I’ve got Cranberry Gin to add to my list. A few years ago my husband and I developed this recipe and gave it as Christmas presents. My father-in-law was a particular fan of this gift and has ever since been asking for us to make it again. Well, since we last made this we’ve nearly completed our conversion of an old bungalow into a house and also had our first baby, actually he’s two now, so this is the first time we’ve been able to concentrate on the requests we’ve been getting for homemade Christmas gifts.

This recipe makes a fabulous Christmas present, it is delicious, seasonal and with the bright red berries it is handsome too! It took us about 15 minutes to make this, from cleaning and sterilising a bottle to mixing the liquid and adding the berries. Quick, easy but very worthwhile.

Here’s the recipe for you to try:


  • 500ml clear glass bottle* with a screw cap (choose a sturdy bottle, thin/delicate glass could break)
  • 200g fresh cranberries
  • 1 orange
  • 200g caster sugar
  • 500ml gin
  • 1 cinnamon stick


  1. They are several ways to sterilise your glass bottle. I either wash my bottle in hot soapy water, dry with a clean tea towel and put on a clean baking tray in a oven preheated to 140°c for approx 30 mins; or use the bottle straight from the dishwasher still hot. Remember to carefully clean the bottle cap, but this does not need to go into the oven as it will be too hot for it.
  2. Prick each cranberry several times with a needle (this is not as tedious as it sounds and really only takes a few minutes).
  3. Peel 4 long strips of orange peel from the orange.
  4. Break the cinnamon stick in half and carefully shake out any lose shards, discard these as it will not be pleasant to have tiny shards to cinnamon when the final drink is poured.
  5. Place the sugar in a large, clean jug (one that is good to pour with), add the gin and mix with a spoon until sugar has dissolved.
  6. Gently push the cranberries and orange peel into bottle and pour on the gin solution, leave approx 1-2cm gap at the top of the bottle to allow the cranberries to give out some juice. Screw the lid on tightly.
  7. Store the bottle in a dark cupboard and shake it regularly to encourage the mixture to infuse.

Serving Suggestion:

  • Use a small clean tea strainer when pouring cranberry gin, this prevents any cinnamon shards in the final drink.
  • Mix with lemonade for a gorgeous long drink.
  • Serve neat as an after-dinner liqueur.

*You can be environmentally friendly by reusing an old bottle when making this recipe.

This post was contributed for Boisdale.

This entry was posted in Edible Gifts, Quick Easy Recipe, Recipes and tagged , , . Bookmark the permalink.

13 Responses to Cranberry Gin

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  3. Jen says:

    Really like this idea and will have to try it as I’m also making presents this year. Thanks!

  4. matt says:

    would love to taste that!

  5. Rachel says:

    How long would you recommend to let it all meddle before enjoying this delightful drink?

  6. Alexandra says:

    This looks beautiful! How far in advance would you prepare this recipe before giving it as a gift?

  7. Vicky says:

    It can be drunk after only 1 week, but I think 2-4 weeks is good. I like to make this gift early as it is one less thing to do close to Christmas!

  8. matt says:

    makes me want to drink alchoholic beverages

  9. Jen says:

    I have now made some. It was really easy to do and I think it will go down really well. It looks lovely and smells pretty good too now that the cranberries have oozed out a bit. I’m making this for presents along with truffles and biscuits.

  10. Vicky says:

    I’m doing the same as you with truffles and I am putting them in some lovely Christmas boxes I found on ebay.

  11. Daniel says:

    great post, thanks for sharing

  12. Lexy says:

    I wanted to make sloe gin this year but it is pretty much impossible because I live in the States and the Blackthorn bush isn’t native. I thought about using Cranberries because Americans are mad about them. I found your recipe and now I’m all excited!!!!
    Thank you soooooooo much:)

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