Ukrainian Cranberry Liqueur: Spotykach z zhuravlyny

The berry called for here is the cranberry or bogberry, which is very tart, colorful, and distinctive in taste. The recipe from which this has been adapted called for bruising the berries and marinating the vanilla beans, etc. The following simplified version produces similar results.

2 pounds cranberries (other edible wild berries may be used)
2 pounds sugar
3 cups water
6 cups grain alcohol or (vodka)
1 teaspoon vanilla extract
jars with sealing tops

Wash and sort berries (fruit must be free from rot). Crush in a french mill or processor; retain juice. Discard pips and skin. In a heavy pot, cook sugar and water into a thick syrup. Add juice and bring to boil, then remove from heat. Cool. Add alcohol and vanilla extract. Over very low heat, reheat mixture slowly, stirring constantly, until liquid starts to evaporate; do not allow it to come to a boil. Pour into clean glass bottles or jars, seal, and store in a dark cool place 4 to 4 weeks. Serve chilled in liqueur glasses.