Cranberry Orange And Prosecco Recipes

CRANBERRY-ORANGE HOLIDAY PUNCH

Cranberry-Orange Holiday Punch image

Provided by Valerie Bertinelli

Time 21h25m

Yield about 9 cups

Number Of Ingredients 12

Ingredients

12 ounces fresh or frozen cranberries
20 thyme sprigs
8 fresh bay leaves
2 cups granulated sugar
1 tablespoon whole allspice
1 tablespoon whole cloves
10 thyme sprigs
2 cinnamon sticks
4 cups unsweetened cranberry juice
1 1/2 cups orange vodka
Half a 750-milliliter bottle prosecco
6 ounces fresh or frozen cranberries

Steps:

For the Bundt ice ring: Pour 1 inch of water into the bottom of a 12-cup Bundt pan. Add a quarter of the cranberries, 5 thyme sprigs and 2 bay leaves and evenly spread the ingredients around the Bundt pan--this will be the top of the ice cube. Place in the freezer to set for at least 4 hours.
For the next layer, add enough water to fill halfway up the Bundt pan, then add the same quantity of ingredients as the first layer. Place in freezer for at least 4 more hours. Continue to make 2 more layers and freeze in the same manner, freezing each layer at least 4 hours before adding on the next. The final layer should freeze 8 hours or up to overnight before being used.
Turn the Bundt pan onto a baking sheet and hold under running hot water until the Bundt ice ring releases onto the baking sheet, 5 to 10 seconds. Add to a punch bowl when ready to serve.
For the spiced-thyme simple syrup: Combine the sugar with 2 cups water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and add the allspice, cloves, thyme and cinnamon sticks. Let steep while it comes to room temperature, 1 hour. Strain and refrigerate until ready to use.
For the punch: Stir together the cranberry juice, vodka and 2 cups spiced-thyme simple syrup (save the remainder for another use). Pour over the Bundt ice ring in the punch bowl and top with prosecco and cranberries for garnish. Serve immediately.

CRANBERRY, ORANGE AND PROSECCO

Cranberry, Orange and Prosecco image

Provided by Chuck Hughes

Categories beverage

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

2 cups/500 ml cranberries
1 cup/250 ml sugar
2 oranges
1 bottle prosecco

Steps:

In a saucepan, cook the cranberries with the sugar until they render some juice, about 5 minutes. Let cool to room temperature.
On a work surface, use a knife to cut the peel from the oranges. Cut between the membranes and divide into sections (supremes).
When ready to serve, pour a spoonful of the cranberry mixture in a glass with a few orange supremes. Top with prosecco.

CRANBERRY, ORANGE AND PROSECCO

Cranberry, Orange and Prosecco image

Make and share this Cranberry, Orange and Prosecco recipe from Food.com.

Provided by Food.com

Categories Beverages

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups/ 500 ml cranberries
1 cup/ 250 ml sugar
2 oranges
1 (750 ml) bottle prosecco

Steps:

In a saucepan, cook the cranberries with the sugar until they render some juice, about 5 minutes. Let cool to room temperature.
On a work surface, use a knife to cut the peel from the oranges. Cut between the membranes and divide into sections (supremes).
When ready to serve, pour a spoonful of the cranberry mixture in a glass with a few orange supremes. Top with prosecco.

Nutrition Facts : Calories 122.4, Fat 0.1, Sodium 6.2, Carbohydrate 8.4, Fiber 1.1, Sugar 5.3, Protein 0.5

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