Cranberry Sparkle Recipes

Steps:

• Combine rum and juices. Fill three rocks or old-fashioned glasses with ice. Divide rum mixture evenly among glasses; top each with 2 ounces ginger ale. If desired, serve with fresh raspberries and cranberries.

Steps:

• Fill a mixing container half with ice.
• Pour cranberry juice, lime juice and vodka.
• Stir,then pour into a highball glass.

Steps:

• Beat the cranberry sauce until smooth, then stir in the orange & lemon juices.
• Pour this mixture over ice cupes in a 2-quart pitcher or punch bowl.
• CAREFULLY pour in the ginger ale, mixing carefully before serving.

Steps:

• In a pitcher add orange wedges and sugar. Muddle until all of the juice has been extracted from the oranges. Add the cranberry juice and stir until the sugar is dissolved. Stir in the seltzer, (and vodka if desired), and pour into glasses filled with ice.

Steps:

• Combine sugar and 1/2 cup water in a medium saucepan, and bring to a boil, stirring constantly until sugar is dissolved.
• Boil syrup 30 seconds; set aside 18 cranberries, add remaining cranberries to syrup, and cook an additional 30 seconds.
• Cover and remove from heat; let cranberries steep 20 minutes.
• Strain cranberry syrup, reserving berries for another use.
• Transfer syrup to a glass cruet with stopper, and chill at least 1 hour. (Syrup will keep, chilled in an airtight container, up to 2 weeks.).
• Place 3 cranberries and 1 tablespoon cranberry syrup in the bottom of each champagne glass.
• Top with chilled sparkling white wine, and serve immediately.

Steps:

• In a small pitcher or large measuring cup, stir the cranberry juice with the vodka and orange-flavoured liqueur.
• Slice 12 cranberries in half.
• Spoon 2 tbsp crushed ice into martini glasses or champagne flutes. Place a few cranberries on top.
• Pour in juice mixture.
• Slice 1/2 lime into 4 wedges. First squeeze juice from each wedge into the cocktail. Then drop in lime for garnish.

Steps:

• Rinse the cranberries and place in a medium bowl. Heat the syrup in a small saucepan until just warm. Pour over the cranberries. (Make sure the syrup is warm, not hot, or the cranberries may pop.) Gently stir with a spoon to coat all the berries. Cool, cover, and let soak in the refrigerator overnight.
• The next day drain the cranberries in a colander. Place the sugar in a large bowl or baking dish. Add half of the cranberries and roll them around until lightly coated in sugar; repeat with the other half. Place on a baking sheet and let dry, about 1 hour.
• To assemble, top the crackers with one slice of Brie, a light layer of cranberry chutney, and four or five sugared cranberries. Garnish with fresh mint sprigs.

Steps:

• Place blackberry puree and cranberry juice in a champagne flute. Add sparkling water to fill. Garnish with mint.

Steps:

• In a pitcher, mix all ingredients.
• Serve over ice and garnish with an orange wedge.