Fancy trying your hand at something new but feeling out of pocket? Try making your own cranberry gin. Having a long term project (this goes on for 7 weeks) means that you can count down the dark nights and that even those having a dry January can participate.
Cranberry gin 1 litre (1¾ pint)
500g (1lb 2oz) cranberries (preferably frozen)
500g (1lb 2oz) caster sugar
Zest of 1 small orange
600ml (1 pint) gin
If you’ve bought fresh cranberries, put them in the freezer. Using frozen cranberries – or freezing them yourself – cuts out the need to pierce every single berry. Once frozen, put everything into a large preserving jar, or divide the ingredients between clear bottles. Seal and shake. Shake every day for a week, then every week for the next six weeks. You can strain the gin sooner than that, as soon as you like the flavour, through a muslin-lined sieve and re-bottle it without the berries. Or you can present it with the cranberries still in the bottles. This will keep for a year or longer. Drink neat, use in cranberry kirs or top with tonic.