Cranberry Tincture

 While we’re deep into cranberry season here’s a repost from my gardening page from 2013! 

Cranberries are absolutely one of my favorite fall fruits. Not only do they taste AMAZING they’re anti-microbial,anti-inflammatory,and full of antioxidant it’s a superfood! So if ya want to enjoy the healing properties all year like check my recipe…light and life🤘🏾….

Whatcha Need: 

1 1/2 fresh cranberries 

80 proof lick’a or glycerin  

32oz mason jar with lid

Piece of parchment paper

How it’s Done:

Rinse your cranberries and pick out any soft ones.

Add to a food processor and pulse to roughly chop them. Place cranberries in a large,clean glass jar and pour the alcohol or glycerin over them,be sure all the berries are covered.

Label the jar with contents and date.

But the piece of parchment paper on the mouth of the jar and close with lid. 

Give it a good shake. 

Keep it in a cool dark place for at least 4-6 weeks(I usually go for 10-12). Be sure to shake the jar every few days. When time is up pour mixture from jar through a clean cheesecloth. Be sure to squeeze out any remaining liquid.

Funnel into clean amber glass bottles and store until ready to use. I keep mines in the icebox and it last a while.