This liqueur is an adaptation of our Christmas Extract recipe. Whereas the extract is designed to be really concentrated in flavour for use in other recipes, this liqueur can be enjoyed as it is - Christmas in a glass! For us, it's ingredients represent Christmas, you could easily adapted it with your own favourites.
Not everyone is aware that pine needles are edible, and are in fact high in vitamin C, as well as having other benefits. When foraging please ensure you are 100% sure of what you are picking, and bear in mind that some evergreens such as yew are highly toxic. I also recommend that you provide an ingredient list with any home-made items that you give away as gifts, so the recipient can make an informed choice to whether or not it is suitable for them.
This is what we used and did....
50g Dried Cranberries
Zest of half an Orange
1 Cinnamon Stick
3 pieces Mace
6 Allspice Berries
Handful of Pine Needles
Bruise the spices and pine needles in a pestle and mortar, and add to a large jar with all the other ingredients. Pop on the lid, and give it a good shake.
Leave in a dark place to infuse for at least 4 weeks, giving it the odd shake. We tasted it every so often to check how it was developing, and although we didn't feel a need to adjust it, you could easily do so.
Once you are happy with the taste of your liqueur, strain through muslin and bottle. The flavour of your liqueur will continue to mature and develop over time.
Our Liqueur smells like Christmas trees and mince pies, and tastes divine. We also think it would make the most amazing Christmas Champagne Cocktails.