Cranberry Rosemary Cocktail

　　

Ingredients

Serves 16 (makes about 2 1/4 qt)

　　1 1/2 lb fresh or frozen cranberries (6 cups; thawed if frozen)

　　2 cups sugar

　　1 tablespoon finely chopped fresh rosemary

　　4 1/2 cups water

　　1 (750-ml) bottle vodka (3 cups)

　　Garnish: fresh rosemary sprigs (leaves stripped except for top 1 inch)

　　

Step 1

Simmer cranberries, sugar, rosemary, and water in a 4-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until cranberries have burst and are very soft and liquid is slightly syrupy, about 30 minutes.

　　

Step 2

Pour syrup through a fine-mesh sieve into a bowl, gently stirring cranberries but not pressing on them, then discard berries. Chill syrup, uncovered, until cold, at least 3 1/2 hours.

　　

Step 3

Just before serving, stir together vodka and syrup in a pitcher. Serve over ice in 6- to 8-ounce glasses.

　　Cooks' note:

　　·Syrup can be chilled, covered, up to 3 days.