1 – 2 seeded (optional) and chopped jalapeno pepper
1 – 2 tablespoons fresh grated ginger
Juice of one whole lime
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1/4 cup chopped celery
Pulse 1/2 of the cranberries with 1/2 of the sugar in food processor 3 – 4 times or until coarsely chopped.
Remove from processor and place in mixing bowl. Set aside.
Process the remainder of the cranberries and sugar, green onions, jalapeno, ginger, lime juice and salt until well blended.
This will most likely be a smoother consistency than the first batch processed. Add and stir into the mixing bowl.
Hand mix the cilantro, celery, and red onion into cranberry mix. Chill and Serve.
Tip: This is best if made one to two days ahead of time.
Rooibos Chai Infused Brandy
1 750ml bottle of your favorite brandy (I like E & J V.S.O.P brand)
Place all ingredients in a quart sized mason jar with a tight fitting lid. Label and date the jar with ingredients.
Keep in a cool, darkish space for 3 weeks, not out of sight though! You need to gently shake it daily.
After two and a half weeks, begin tasting testing daily, you should not need to go over three weeks, but you may be ready a little before.
When ready to filter: Line a large sized funnel with a coffee filter, place the funnel into the saved brandy bottle and slowly pour the mixture through the filter. This may take a little while.
It’s best to complete this process a day or two before you plan to serve, as the flavors will smooth out and lose some of the bitter alcohol taste. If desired add a little honey or simple syrup to taste.