Sparkling Cranberries Recipes

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:

• Combine wine, cranberry juice, orange juice, liqueur, orange slices and lime slices in large glass pitcher.
• Chill for 2 hours before serving.
• Just before serving, pour the sangria into a punch bowl.
• Slowly add the flavored sparkling water.

Steps:

• Empty can of jellied cranberry sauce into a 2-qt saucepan. Over med-heat setting, add water & beat w/an immersion blender or hand-held mixer till sauce is melted.
• Add sugar & cont cooking till sugar is dissolved, stirring as needed. Add dried cranberries & set mixture aside to cool. Then refrigerate till well-chilled.
• When chilled, add lemon juice, extract & 1 cup of ginger ale.
• Just before serving, add remaining 1/2 cup ginger ale & serve in frosted glasses. Garnish w/mint &/or clove-studded lemon slices as desired.

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:

• 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.