Sweet and Sour Cranberry Liqueur

Place the frozen cranberries in a glass jar, gently muddle them, pour in the vodka, seal tightly, and store in a dark place for a week.

Strain the mixture and place it in the refrigerator.

Place a small saucepan over low heat, pour in the heavy cream, add the sugar, and whisk constantly until the sugar completely dissolves. Remove from heat, let cool to room temperature, and chill in the refrigerator for 30 minutes.

To prevent the cream from curdling, pour the cranberry infusion into the creamy syrup in a thin stream while whisking vigorously.