Serves16 (makes about 2 1/4 qt)
- Active time:15 min
- Start to finish:4 hr
fresh or frozen cranberries (6 cups; thawed if frozen)
finely chopped fresh rosemary
(750-ml) bottle vodka (3 cups)
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.
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.
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.