Cranberry Liqueur with Persian Mint Syrup (Sekanjabin)

Cranberry Liqueur with Persian Mint Syrup (Sekanjabin)

Whether you need a holiday gift or a festive cocktail, this cranberry liqueur is easy to whip up. Recipe by Laura Bashar of Family Spice



  1. In a small pot over medium-high heat whisk together until dissolved:
    • 2 cup granulated sugar
    • 1 cup water
  2. Let syrup boil together for 10 minutes, then add:
    • 1/2 cup white wine vinegar
  3. Reduce heat to medium and cook until syrup thickens, about 20-30 minutes.
  4. Remove from heat and stir in:
    • 1 cup mint, fresh , loosely packed
  5. Remove mint when syrup has cooled to room temperature.
  6. Pour mint syrup in a blender with:
    • 12 oz cranberries, fresh
    • 1 L vodka
  7. Pulse mixture until most of the cranberries have been coarsely chopped. You DO NOT want to purée the mix.
  8. Transfer cranberry mixture into a large jar or wide-mouth bottle.
  9. Using a potato peeler, remove the skin with minimal pith (white part) from:
    • 1 large lemon
  10. Add lemon skin pieces to cranberry mixture and stir.
  11. Seal jar and place in a cool dark place to infuse a minimum of 1 week and up to 3 weeks.
  12. Pour cranberry mix into a large bowl through a fine mesh colander to strain out solids. Press the solids through the mesh colander to remove the remaining liquid.
  13. Divide cranberry liqueur into smaller bottles or store in a large bottle.

Prep Time: 5 mins
Cook Time: 30 min
Inactive Time: 1 - 3 weeks of infusing
Difficulty: Easy
Servings: 12
Serving Size: 1/2 cup

Serving Suggestions: Drink alone or with a squeeze of lime.