Cranberry-Anise Bitters

• 2 cups high-proof vodka (like Stolichnaya Blue 100 Proof)
• 1 1/2 cups fresh or thawed frozen cranberries, each one pierced with a toothpick
• 1 cup dried cranberries
• 2 tablespoons chopped crystallized ginger
• 2 star anise pods
• One 3-inch cinnamon stick
• One 1-inch piece of fresh ginger, peeled and sliced 1/4 inch thick
• 1 teaspoon gentian root
• 1/2 teaspoon white peppercorns
• 2 tablespoons simple syrup (see Note)

1. In a 1-quart glass jar, combine all of the ingredients except the syrup.
2. Cover and shake well.
3. Let stand in a cool, dark place for 2 weeks, shaking the jar daily.
4. Strain the infused alcohol into a clean 1-quart glass jar through a cheesecloth-lined funnel.
5. Squeeze any infused alcohol from the cheesecloth into the jar; reserve the solids.
6. Strain the infused alcohol again through new cheesecloth into another clean jar to remove any remaining sediment.
7. Cover the jar and set aside for 1 week.
8. Meanwhile, transfer the solids to a small saucepan.
9. Add 1 cup of water and bring to a boil.
10. Cover and simmer over low heat for 10 minutes; let cool completely.
11. Pour the liquid and solids into a clean 1-quart glass jar.
12. Cover and let stand at room temperature for 1 week, shaking the jar once daily.
13. Strain the water mixture through a cheesecloth-lined funnel set over a clean 1-quart glass jar; discard the solids.
14. If necessary, strain again to remove any remaining sediment.
15. Add the infused alcohol and the syrup.
16. Cover and let stand at room temperature for 3 days.
17. Pour the bitters through a cheesecloth-lined funnel or strainer and transfer to glass dasher bottles.
18. Cover and keep in a cool, dark place.

vodka, cranberries, cranberries, ginger, anise pods, cinnamon, ginger, gentian root, white peppercorns, simple syrup

Taken from www.foodandwine.com/recipes/cranberry-anise-bitters (may not work)