Miscellaneous recipe: Making liquor by using sous-vide technique

Making liquor, such as from plums, lemon, pears or walnuts usually takes months. By making use of sous-vide technique this time span can be decreased to hours.

As an example the making of cranberry liquor is demonstrated.
400 g washed down cranberries, cut in half,
300 ml vanilla brandy (alcohol percentage: 24 %)

Combine brandy and cranberry halves in an airtight preserving pot (Glass). Place pot in water bath for 4 hours at 58 ºC. Don't open the pot until cooled down because it is pressurised. 

Instead of the air-tight lid, which is removed during cooking, a stainless steel dish is placed on top of the glass pot. This dish is filled with cold water.

This method is replaced for a safer one (February 2020): The air-tight lid of the pot is removed and instead a small metal dish is placed on top of the pot.  This dish is filled with cold water. (Alcohol) fumes will condensate on the outer surface and not escape. 

Sieve liquid and press cranberry halves as to obtain as much liquid as possible. Store in a cool place.

Of course the liquor can be diluted with sugar sirup it you want.