Cranberry Champagne Sparkler
Elegant cranberry infused champagne cocktail
This fruity cocktail is so pretty and great for serving at a Christmas get together or party. It’s also really flexible, if you don’t have cranberries, strawberries or peaches work the same. I think it’s always best to try and stick to what’s in season though.
You start by cooking the cranberries and sugar on a medium heat. This should bubble away nicely and after about 25 minutes it will turn into a syrup.
Now you just need a potato masher to mash up the fruit so it becomes nice and smooth.
Pour the syrup into a sieve and push through into a small bowl.
Now it’s time to make the drink! Pour the liquid into the bottom of 6 champagne flutes.
Pour the sparkling wine into a small jug first so that you can decant it slowly on to the side of the glass. Otherwise, and I learnt this the hard way, it drops in to quickly and mixes up with the syrup and loses the ombre effect! I used Champagne, but Prosecco or Cremant will also work and you’re unlikely to be able to taste the difference.
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Cranberry Champagne Sparkler
Ingredients
- 100 g frozen cranberries
- 225 g caster sugar
- 1 bottle champagne or sparkling wine
Instructions
- Add cranberries to a pan with sugar and cook over medium to high heat for 15-20 minutes until reduced to a syrup.
- Using a potato masher, mash the cranberries that are still hole, to make a smoother consistency.
- Seive the syrup into a bowl, saving the remaining cranberry preserve (this is the perfect festive jam for toast, or sauce to accompany a roast dinner).
- Spoon 2-3 tbsp of the syrup into a champagne flute.
- Decant the the champange/prosecco/sparkling wine into a small jug and tipping the flute to the side, carefully and slowly pour it into the glass, avoiding directly pouring onto the syrup, so that it doesn't mix and creates a beautiful ombre effect. Toast and enjoy!
Video
Nutrition
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2 comments
Lauren Winther-Hansen
Made this syrup this morning to enjoy drinks tonight with my family. So easy but so festive, and delicious.
Alison
Making a batch of this …hoping the juice will keep as I’ve stored some in a kilner bottle
Thanks for the recipe x