Title: Cranberry liqueur
 Categories: Beverages, Ceideburg 2
      Yield: 4 Cups
 
      1 c  White wine or water
      1 c  Sugar
     12 oz Cranberries
      6    Whole allspice
      1    Cinnamon stick
      1    Lime, quartered and seeded
      1    Knob fresh ginger, 1 inch
           -long, thinly sliced
      2 c  80-proof gin
 
  This is for folks who like to toast their feet by the fire while the
  snow falls outside.  A little seasonal cheer...  It also looks like a
  good way to use up those nasty little berries that always seem to pop
  up in every ones kitchen this time of year.  This is from Narsai
  David, a Bay area restauranteur, chef and food critic.
  
  Heat wine or water with sugar until dissolved and boiling.  Place
  cranberries, spices, lime and ginger in the bowl of a blender or food
  processor.  Add boiling syrup and process for 30 to 40 seconds.  Pour
  into a container with a tight-fitting lid.  Add the gin, cover and
  set aside for 1 or 2 weeks.  Strain through a fine sieve.
  
  Makes about 4 cups.
  
  Narsai David, San Francisco Chronicle, 12/5/90.
  
  Posted by Stephen Ceideburg December 8 1990.