Cocktail of the Week (Part 1): Drunken Cranberries

I think I have found this year's Christmas Eve cocktail. This one will be delicious with our traditional Tex-Mex feast. And two bonuses: It will use up a few of the cranberries I have leftover from Turkey Day and will look beautiful in our red martini glasses.

This is the glorified simple syrup that is the basis for the drink. I'll post the recipe for the cocktail itself tomorrow.

Drunken Cranberries
Makes about 3 cups.

1 1/2 cups Simple Syrup
2 sticks cinnamon
Zest from 1 large orange
1 cup fresh cranberries
1 1/2 cups white rum, such as Bacardi Silver

In a large saucepan, combine simple syrup, cinnamon, and orange zest. Bring to a boil over medium-high heat; add cranberries. Cook until cranberries just begin to pop and skins begin to split, about 1 minute. Remove from heat and let cool slightly.

Strain liquid into a large container. Discard cinnamon and orange zest; add cranberries to liquid, along with rum. If cranberries are not fully submerged in liquid, add equal parts simple syrup and rum until they are completely covered. Let cool completely.

Cover, and transfer to refrigerator until chilled, at least 2 hours and up to 3 weeks.