Author/Submitted by: Edible Gifts by Claire Clifton and Martina Nicolls,
to fill the bottom half of gin bottle
Pour the gin into a large jug. Prick the cranberries with a skewer or fork and put them in the empty gin bottle until it is half full. Add the sugar, almonds and spices. Pour back the gin to fill the bottle. Cap firmly. Leave in a warm place for a few days, shaking the bottle occasionally until the sugar is dissolved. Then store in a cool, dark place for 3 to 6 months before straining and rebottling.
The authors suggest serving this either on its own or on sorbet or granita. Fresh or frozen cranberries can be used.