I had a list of all of the December Gourmet recipes I wanted to make and then life (well, mostly work) intervened and all of a sudden it was the last weekend of the month and I hadn’t picked something. And it was the weekend after Thanskgiving, so my fridge was full of leftovers and I’d promised myself I wouldn’t buy any more groceries until we made a serious dent in the contents of the fridge.
Luckily, someone on Twitter (love it, but that’s a topic for another post) mentioned cranberry gin & tonics and I had half a bag of cranberries in my fridge. After a few minutes of searching, I found the recipe at gourmet.com. And wouldn’t you know it, it was a December recipe!
I’m a gin and tonic kind of girl, although truth be told I probably drink more wine than hard alcohol these days. We’re fortunate to have a really good source of Washington gin in Spokane-based Dry Fly. Sadly no one is making tonic around here yet as far as I know, and I’ve not been able to get some of the better brands of tonic (like Q or Fever Tree), so it’s Schweppes (and HFCS) when I do decide to have a gin and tonic at home. I wasn’t about to let that stop me, since I had everything I needed on hand (including key limes. Guess I’m not doing so well with that whole local thing. We’re trying, but definitely aren’t hitting 100%). I cut the original recipe down from two bags of cranberries to a half a bag since that was what I had on hand.
I think I cooked the cranberry/sugar/water combo a little too long, because by the time I went to strain it, it was more gel than syrup, but that didn’t stop it from being delicious – I just had to do a little more stirring.
After making this over the weekend, I’m wishing I had more cranberries so I could make more tonight. But, in a week hopefully we’ll have eaten through enough of the contents of the fridge that I can justify getting more groceries. Cranberries will definitely be at the top of the list!
Cranberry Gin & Tonics
Gourmet, December 2006
- 2 (12-oz) bags fresh cranberries
- 1 cup sugar
- 1/2 cup water
- 3 1/3 cups chilled tonic water
- 1 1/4 cups gin
- 3 tablespoons plus 1 teaspoon fresh lime juice
Bring cranberries, sugar, and water to a simmer in a 3- to 3 1/2-quart saucepan, then simmer, uncovered, stirring occasionally, until berries just begin to pop, about 2 minutes. Drain cranberries in a fine-mesh sieve set over a 1-quart glass measuring cup, then reserve 2 cups cranberries and force remaining cranberries through sieve into syrup. Discard solids remaining in sieve, then add reserved cranberries to syrup. Cool to room temperature. Transfer to a pitcher and chill until cold, about 2 hours.
This was a great accompaniment to my evening of reading. My husband was just glad that by the end of the evening the coffee table was starting to reappear.
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