Cranberry Sparkler · GF (servings only limited by bottles of bubbly)
With year round Cosmos and Cranberry Vodkas, a cranberry drink hardly seems holiday specific anymore. Nevertheless, when you start making your own syrup from fresh cranberries, you will inevitably start “making spirits bright.” Oh, what fun, indeed.
My recipe for Cranberry Syrup takes no longer than 15 minutes from start to finish, and you’ll only need cranberries, water, and sugar to make it. If you’ve ever used frozen cranberry concentrate in a cocktail, let me assure you this will blow you away in comparison. Pure cranberry flavor, no artificial colors or additives.
Use the cranberry “jam” leftover from making the syrup as a muddler or reserve it to make Cranberry sweet rolls.
A single batch of cranberry syrup will last through several dozen cocktails, so if you double this for a crowd you won’t have to make extra. Just slice another orange and pop open another bottle of the sparkly stuff.
1 batch of Cranberry Syrup, chilled
a handful of cranberries, frozen
1 orange, sliced and seeded
1 bottle of prosecco, champagne, or sparkling wine of your choice
Ladle two tablespoons of cranberry syrup into the bottom of martini or champagne glasses. If you’ve refrigerated it overnight or longer, the syrup will have a soft jelly like set that will create a beautiful red layer at the bottom of each glass.
Now add in 4 or 5 frozen cranberries to each glass and top off with bubbly (I’m fond of prosecco in this recipe).
Garnish with a slice of orange and get on with your jingle bell rock.