Cranberry Kir Royale Sparkling Wine Recipes

Steps:

• Add cranberries, orange juice, zest and sugar to a large pan and set over medium heat until berries break-down slightly and liquid is syrupy, 12 to 15 minutes. *Pour into a blender and process, be careful of the hot liquid expanding when you blend - use a towel over the top of the blender.
• Strain and discard any solids then set aside and cool.
• Pour 2 tablespoons of cranberry-orange syrup into the bottoms of 4 chilled champagne glasses. Add a few cranberries to each glass and gently top off each glass with Champagne.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Cranberry-Thyme Syrup:
• Cook thyme, cranberries, sugar, and 1/4 cup water in a small saucepan over low, swirling pan occasionally, just until sugar is dissolved and cranberries have released their color, 12-15 minutes (do not reduce liquid). Strain through a fine-mesh sieve into a heatproof bowl or measuring cup and let cool (you should have 4 oz.).
• Assembly:
• For each cocktail, combine 1 oz. cranberry-thyme syrup, 1/2 oz. lemon juice, and 1/4 oz. Campari in an ice-filled cocktail shaker. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain into a chilled coupe glass and top with 3 oz. Champagne; garnish with 3 cranberries on a skewer.
• Do Ahead
• Syrup can be made 2 weeks ahead. Cover and chill.

Steps:

• Pour 2 tablespoons cranberry concentrate into each of 4 chilled Champagne glasses. Add 1/3 cup Champagne to each glass and serve.

Steps:

• Pour 1 to 2 tablespoons of the Cranberry Concord Syrup into champagne flutes and top with sparkling wine. Stir gently and serve.
• Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. Let cool, then strain the syrup into a small pitcher.

Steps:

• In a small bowl, combine the cranberry juice and the cranberry sauce and whisk until fully blended. If too thick to mix with the Champagne, thin it out slightly with a little more cranberry juice. Stir in the honey and the lemon juice.
• Divide the cranberry mixture between 4 glasses and pour in the Champagne, stirring with a spoon as you pour so the cranberry integrates and doesn't just sit on the bottom of the glasses. Serve immediately.

Steps:

• For the sauce: Bring 1 cup water and 1 cup sugar to a boil in a medium saucepan. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally, until the berries begin to pop. Pour sauce into a bowl, cover and cool completely to room temperature. Refrigerate until serving time. You should have 2 1/4 cups cranberry sauce; divide out 1/2 cup, and reserve the rest until serving.
• For the liqueur: Combine 1/4 cup water and 3 tablespoons sugar in a small saucepan over medium heat; stir in 1/2 cup cranberry sauce. Let cool. Stir in vodka; pour mixture into a bowl. Cover and refrigerate four days.
• Strain mixture through a cheesecloth-lined sieve into a small jar; discard solids. Cover jar with an airtight lid; chill until ready to use.
• To serve the cocktails: Spoon 2 tablespoons Cranberry Liqueur into each of 8 champagne flutes. Top each with 1/2 cup wine. Serve immediately.