Sipping on Osteria Via Stato’s Cranberry Cello is always a great idea, and we’re here to help you make it! Follow Chef David DiGregorio’s recipe and get ready to try this new, festive flavor at home.
Osteria Via Stato’s Cranberry Cello
Yields: 1 Quart
4 ¼ Cup Vodka (or grain alcohol)
1 ½ lbs. Cranberries (fresh or thawed)
2 Cinnamon Sticks each
1 Orange Rinds (no pith) from each
1 Cup Sugar
1 Cup Water
1 ½ Cup Vodka
- Steep for 5-7 days – 4 ¼ cups vodka, cranberries, cinnamon sticks, and orange rinds
- Note: Make sure cranberries are thawed if frozen, put them in a plastic bag, tie shut, and use spoon or mallet to lightly smash the berries. You don’t want them smashed, but just enough so that they pop open.
- Combine sugar and water and bring to a boil. Cook for 10 minutes. Cool completely and reserve as simple syrup.
- After 5-7 days, strain off solids and combine with the simple syrup and additional vodka
- Liquor improves with age. (keep in freezer)
Note: Use a combination of vodka and grain alcohol (like Everclear) to adjust the bite of the final product. You can also adjust the simple syrup ratio to cater to your liking for sweetness.
If you think the Cranberry Cello tastes great, click here to learn how to make the Blood Orangecello!