Cranberry and Raspberry Vodka

2. After three weeks, sieve the liqueur into a clean, sterilised container, pressing the fruits through with the back of a wooden spoon. Strain this sieved liquid through double muslin, squeezing the juice from the pulp.

3. Leave for a couple of hours to allow sediment to settle, then filter again, this time through a coffee filter. This could take several hours, so top up the level whenever you pass by. You may need more than one filter. All this is necessary to avoid cloudy liquid. Pour into clean bottles.