Roasted cranberry & champagne sparkler
Festive holiday drink
Cranberries roasted with a bit of orange zest, orange liqueur and a hefty sprinkling of sugar makes a festive and tasty garnish to a glass of champagne.
- Use a fine microplane to zest your orange peel.
- The cranberries can be roasted a couple days in advance and stored covered in the fridge.
- Cranberries freeze beautifully, so as soon as they come on the market, buy a couple bags and toss them in your freezer.
- 1 bag of cranberries will make enough garnish for 12 or more glasses of champagne. This is an easy special cocktail to make for a large number of people.
- 1 12-ounce bag of cranberries
- ½ cup sugar
- Zest from one orange
- ½ cup orange juice
- 2 T Patron citronge, or other orange liquor
- 2 bottles of champagne
- 12 sprigs of mint
- Heat oven to 425 degrees. Put the cranberries on a cookie sheet. Sprinkle the cranberries with the remaining ingredients and stir until well combined. Roast for 20 minutes until cranberry skins have popped and liquid has been reduced to a syrup.
- Allow to cool. Refrigerate until ready to use. May be made a day or two in advance.
- Fill champagne glasses with champagne. Drop a spoonful of roasted cranberries in each flute. Garnish each glass with a sprig of mint.