First rinse the cranberries and pick out any mushy ones and discard.

Rough chop or place in a food processor for a few pulses to chop.

Place cranberries in a large, clean glass jar and pour the alcohol ensuring that the berries covered.

Close and label your jar with the name of the herb, solvent, and the date.

Shake the jar for 1-2 minutes.

Store in a cool dark place for at least 10-14 days (or longer), shaking the jar every 1-2 days.

After 14 days you are ready to strain out the herbs. Pour the jar through a mesh strainer or cheesecloth. (There are some new fancy tools for this I have found like this herb press that helps make it less messy and extracts every last drop).

Squeeze out the herb to get all remaining liquid.

Discard or compost your cranberries (or you can use them in other recipes)

Pour your finished tincture into a clean dark class bottle using a funnel.

Close and label your jar with the name and date of your tincture.