Garnet Punch

• 1 1/2 lb fresh or frozen cranberries (6 cups; thawed if frozen)
• 2 cups sugar
• 1 tablespoon finely chopped fresh rosemary
• 4 1/2 cups water
• 1 (750-ml) bottle vodka (3 cups)
• Garnish: fresh rosemary sprigs (leaves stripped except for top 1 inch)

1. Simmer cranberries, sugar, rosemary, and water in a 4-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until cranberries have burst and are very soft and liquid is slightly syrupy, about 30 minutes.
2. Pour syrup through a fine-mesh sieve into a bowl, gently stirring cranberries but not pressing on them, then discard berries.
3. Chill syrup, uncovered, until cold, at least 3 1/2 hours.
4. Just before serving, stir together vodka and syrup in a pitcher.
5. Serve over ice in 6- to 8-ounce glasses.

cranberries, sugar, fresh rosemary, water, vodka, rosemary sprigs

Taken from www.epicurious.com/recipes/food/views/garnet-punch-201145 (may not work)