boozy fruit

This summer was my first time experimenting with booze-infused-fruit preserving (arguably, you could this fruity-booze OR boozy-fruit... there's no right way).  It's really great because it's hard to mess-up and takes like 20 minutes (instead of hours).  I still want to try cranberries (with vodka? gin?) which are just coming into season now.  I wonder if this is possible with like walnuts or hazelnuts... how DO they make those infusions?
Here's a great source for ideas and instructions... Spiking Summer Fruit in Order to Preserve It

image via NY Times article