When I first read about this Prosecco Cocktail (on the Comfort of Cooking Blog), I thought of Christmas. Flavored with cranberry and orange, the drink perfectly celebrates the flavors of the season. But it was so pretty, with its rosy-red color and sparkling bubbles, I decided to make it for Valentine’s Day. I’d even serve it at a winter brunch–as long as the cranberries hold out!
I did a first test run on New Year’s Eve. After picking up my youngest from her final show of Miracle on 34th Street (which precluded our usual festivities), everyone wimped out and went to bed–except daughter #2 and me. Since we were both staying home and Wisconsin law allows parents to serve alcohol to their kids (hopefully older teens, not toddlers), I got out the blender. I love to share my experiments!
This drink consists of a cranberry and orange syrup topped with Prosecco. It’s like a cross between everyone’s favorite brunch drink–a (champagne & OJ) Mimosa and it’s Christmas counterpart, a (champagne, cointreau & cranberry juice) Poinsettia. As a bonus this syrup is made with whole cranberries and orange zest, not just juice, making it even fruitier and more colorful. If you make the syrup ahead of time, it comes together in a snap.
Now a holiday drink requires an appropriate garnish. For Christmas, I would probably use a sprig of rosemary.
For Valentine’s Day, something like these cute strawberry hearts (thanks to wedding planner Jackie Fogartie) is perfect.
Hmm, I wonder if book club would like this?
- 1/2 cup fresh or frozen cranberries
- 1 cup cranberry juice cocktail
- 2/3 cup granulated sugar or sugar substitute
- Juice and zest of 1 orange
- 1 (750 ml) bottle Prosecco, champagne, or sparking white wine
- Combine cranberries and cranberry juice in a food processor or blender. Blend until berries are well chopped.
- In a small saucepan, combine the berry mixture, sugar, orange juice and zest. Bring to a boil then reduce heat to low. Simmer until thickened and syrupy. Using a fine mesh strainer, strain syrup into a small bowl and refrigerate until cool.
- Just before serving, add 2-3 tablespoons of syrup to each glass. Top with sparkling wine and serve.
- The syrup keeps well in the refrigerator if made a day or two ahead of time.
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