Cranberry-Champagne Sparkler

Make ahead and chill the syrup up to three days before your party. Simply add ice and champagne for this festive holiday drink.



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Servings: 8
Serving size: 6  ounce
Prep Time: 25 mins  total
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Ingredients
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    1  12  ounce package 
    fresh cranberries (3 cups)
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    1   
    lemon
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    1/2  cup 
    sugar
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    3/4  cup 
    water
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    4   inches 
    stick cinnamon, broken
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    5   
    whole cloves
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    1   tablespoon 
    snipped fresh sage or 1 teaspoon dried sage, crushed
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    1/2  cup 
    honey
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    1/4  cup 
    lemon juice
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    2   cups 
    ice cubes
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    1  750  milliliter bottle 
    champagne OR non-alcoholic champagne, chilled
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    Sage sprigs (optional)
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Directions
1.
Reserve 1/3 cup of the cranberries for garnish; set remainder aside. With a vegetable peeler, remove strips of peel from lemon. In a medium saucepan, combine sugar, water, strips of lemon peel, stick cinnamon, whole cloves, and sage. Bring to boiling, stirring to dissolve sugar. Add the remaining (2-2/3 cups) cranberries. Return just to boiling; stirring with a long-handled wooden spoon. Reduce heat; cover and simmer 5 minutes.
2.
Remove from heat. Cool to room temperature, about 1 hour. Stir in honey and lemon juice. Press mixture through a sieve; discard solids. Cover and chill syrup until ready to use, at least 1 hour or up to 3 days.
3.
To serve, in a small punch bowl combine the cranberry syrup and ice cubes. Slowly add champagne. Stir gently. Ladle into glasses (or cups). Garnish with the reserved cranberries and with sage sprigs, if desired. Makes 8 (6-ounce) servings.
Nutrition information
Per Serving: cal. (kcal) 200, carb. (g) 38, fiber (g) 2, vit. C (mg) 10, sodium (mg) 2, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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