Happy Valentine’s Day! Gabe and I have totally different schedules so I won’t see him until late tonight, but I did pack his lunch and included a sandwich in the shape of a heart. (Guess who I learned that from?)
Today’s recipe has me in good spirits. I used high quality vodka for this instead of the
bug spray cheaper stuff I used for my homemade vanilla extract. Of course, the actual consumption will have to wait until the weekend, when a certain high school friend is paying us a visit. (That’s right, Sam. It’s on the blog; you can’t back out now.)
Happy V-day, everyone! Much love!
P.S. Credit goes to Gabe for the bug spray joke. He makes me giggle.
- 1 1/3 cups cranberries
- 1/3 cup sugar
- 3/4 tsp. vanilla
- 8 oz. vodka
Place cranberries, sugar and vanilla in a small saucepan. Place pan over medium heat and stir. Simmer cranberry mixture until the berries burst, about 5 to 6 minutes.
Pour mixture into a container and pour vodka on top. Refrigerate for 1-2 weeks. Strain out the cranberries and store cranberry vodka in the freezer.
To serve: Pour 2 ounces of vodka mixture over ice in a tall glass and top with tonic. Garnish with a slice of lime, if desired.
Source: Michael Chiarello via foodnetwork.com.