500ml- 700ml gin, 250g fresh cranberries, peel of 1 orange, peel of 2 mandarin oranges, 1 tbsp peeled and sliced ginger
In a large jar with lid, add the ginger, thinly sliced strips of orange and mandarin orange peel (if there are waxed on the citrus fruits, scrub well in hot soapy water and rinse thoroughly before peeling off the skin trying to avoid the bitter white pith) and the cranberries (stab the with a knife or skewer to pierce the skins). Pour in gin to fill the bottle. Screw the lid on the jar and set aside in a cool dark place for 2 weeks to infuse, shaking the bottle once or twice a day. After 2 days you will notice the gin will be a shade of pink and have a delicate ginger, cranberry and citrus flavour. After two weeks, strain the gin with a muslin cloth and pour into sterile bottles. Storing away until as and when needed. Use within 1 year.