Wash the cranberries and put into a sterilised preserving jar. Pour over the gin, seal the lid and put in a dark cool cupboard to steep for at least 4 weeks. In the ﬁrst week invert the bottle every other day and once a week for the rest of the time.
Once the berries have steeped and you’re ready to bottle, put the sugar and water into a small saucepan over a medium heat until the sugar has dissolved.
Strain the now ﬂavoured gin into a jug through some muslin. Add the sugar syrup and stir. Pour the ﬁnished gin into a sterilised bottle and label.
Note: Preparation time: 30 minutes plus 4 weeks to steep The gin will be more or less sweet as the natural sweetness of the berries varies. It’s a good idea to add half of the sugar syrup and try, add more to suit the berries and your taste.