Roasted Cranberry Sauce, Ginger, and Vodka Martini
Makes about six 5-ounce cocktails
For the ginger-infused vodka:
One 750ml bottle of vodka
6–8 pieces of candied ginger, preferably from Beth’s Farm Market in Warren
For the roasted cranberry sauce:
1 pound fresh cranberries
1 cup sugar
4 star anise
2 cinnamon sticks
1 cup freshly squeezed orange juice
zest of one orange
For the martinis:
Half a recipe of roasted cranberry sauce (about 1¼ cups)
2 cups freshly squeezed orange juice
12 ounces ginger-infused vodka
fresh cranberries and candied ginger for garnish
To make the ginger-infused vodka, mix vodka with candied ginger and let sit for about four days.
To make the cranberry sauce, preheat oven to 400 degrees. Stir together ingredients in a deep baking dish and roast for 30 minutes or until the cranberries burst. Let cool. Remove cinnamon stick and star anise.
To make the martinis, blend together cranberry sauce and orange juice. Pour into cocktail shaker with ginger-infused vodka and shake with ice. Strain into martini glasses. Garnish each glass with a piece of candied ginger and a fresh cranberry skewered on a cocktail pick.