Cranberry or Cherry Liqueur

1 pound (4 1/2 cups) dried cranberries or dried sweet cherries.

Dried cranberries may contain a tiny amount of oil; use paper towels to gently blot off any oily film floating on the strained liqueur.

1. In a 3- to 4-quart pan, combine vodka and sugar. Stir often over medium heat until mixture reaches 125 [degrees] to 130 [degrees] (hot to touch), about 5 minutes. Watch carefully; if overheated, fumes may ignite.
 
 2. Place cranberries or cherries in a widemouth glass jar (at least 2 qt.). Pour in hot vodka mixture. Seal airtight. (If seal is rubber or synthetic rubber, cover glass top with plastic wrap to protect seal; alcohol can soften it.) Let stand at least 1 week or up to 2 months.
 
 3. Line a strainer with 4 layers of damp cheesecloth and set over an 8-cup glass measure or bowl with a pour spout. Pour liqueur and fruit, a portion at a time, through cloth. When fruit is no longer dripping, save for other uses; wrap airtight and refrigerate up to 3 months.
 
 4. Pour liqueur into small bottles; seal airtight (if seals are rubber or synthetic rubber, see step 2). Serve liqueur, or store in a cool, dark place up to I year.

Per tablespoon: 63 cal., 0% (0 cal.) from fat; 0 g protein; 0 g fat; 8 g carbo (0 g fiber); 0.2 mg sodium; 0 mg chol.