Cranberry Sauce With Champagne Recipes
CRANBERRY CHAMPAGNE COCKTAIL
A twist on the kir royale, this sparkling cocktail calls for homemade cranberry sauce instead of the traditional creme de cassis.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Yield Makes 1 drink
Number Of Ingredients 2
Steps:
- Spoon pureed cranberry sauce into a champagne flute. Top with sparkling wine by tilting glass and slowly pouring wine down side of flute (mixture will foam as the wine reacts to the sugar in the cranberry sauce). Serve immediately.
CRANBERRY CHAMPAGNE COCKTAIL
Steps:
- In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries.
Nutrition Facts : Calories 90 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 4 milligrams, Carbohydrate 6 grams, Protein 0 grams, Sugar 4 grams
CRANBERRY SAUCE WITH CHAMPAGNE
Categories Fruit Side Thanksgiving Quick & Easy Cranberry Sauce Simmer
Yield 8 person serving
Number Of Ingredients 4
Steps:
- Bring the water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and then simmer, stirring occasionally, until berries begin to pop (approx. 10 minutes). Chill until serving time.
CRANBERRY CHAMPAGNE COCKTAIL
Categories Champagne Fruit Juice Liqueur Alcoholic Cocktail Party Fall Winter Gourmet Drink
Yield Makes about 7 cups, serving 8
Number Of Ingredients 3
Steps:
- In a large pitcher stir together well the champagne, the cranberry juice cocktail and the Grand Marnier.
SIMPLE SYRUP - CRANBERRY ORANGE FOR CHAMPAGNE COCKTAIL
Perfect any time a flavored simple syrup is called for. Especially wonderful in a champagne cocktail. Cooking time includes cooling. From: Southern Living December 2009.
Provided by Chicagoland Chef du
Categories Beverages
Time 30m
Yield 2 cups, 24 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients EXCEPT ice cubes in a medium sauce pan.
- Bring to a boil, turn down the heat to med-high.
- Cook for 2 minutes or until sugar is dissolved.
- Remove from the heat and pour through a wire mesh strainer, pressing berries with the back of a spoon to release their juices.
- Discard solids.
- Stir in 1/2 C ice cubes to cool.
- Freeze for 20 minutes to further cool.
- Add 1 - 2 Tablespoons to your favorite sparkling wine. I love Prosecco.
- Float a few frozen cranberries in the glass and watch them dance in the bubbles!
Nutrition Facts : Calories 71.5, Sodium 0.7, Carbohydrate 18.4, Fiber 0.3, Sugar 17.7, Protein 0.1
CRANBERRY & CHAMPAGNE SAUCE
Add a bit of bubbly and give this Christmas classic a fresh new taste
Provided by Barney Desmazery
Categories Condiment
Time 25m
Number Of Ingredients 3
Steps:
- Tip the sugar into a medium saucepan and place over a medium heat. Cook without stirring until the sugar has dissolved and turned into a bubbling, light-brown caramel.
- Throw in the cranberries and let them cook in the caramel, stirring until they start to burst, then simmer everything for about 10 mins until you have a harmonious, thick, jammy sauce.
- Pour in the Champagne or wine, bring the sauce to the boil, then remove and pour into a bowl to cool completely.
Nutrition Facts : Calories 116 calories, Carbohydrate 28 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Sodium 0.01 milligram of sodium
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- In a large sauce pan over medium high heat, combine cranberries, sugar, salt and 1 1/4 cups of the champagne.
- Bring mixture to a boil, then reduce heat to medium low and simmer. Stir occasionally, until the sauce thickens and cranberries have burst, for 25 to 35 minutes. Measure out 3 3/4 cups (880 ml) of the sauce, and add the remaining quarter cup (60 ml) of champagne to the sauce to make the mixture an even 4 cups (950 ml). Meanwhile, heat the gelatin in microwave until liquid, about 30 seconds. Stir into the sauce until ingredients are thoroughly mixed.
- Lightly coat the inside of a ceramic cranberry mold or 4 cup fluted baking pan with non-stick cooking spray. Pour the cranberry sauce mixture into the mold and let cool to room temperature, then cover loosely with plastic wrap and refrigerate for 8 hours, or overnight.
- To unmold the sauce, set the mold in a large bowl of warm water (about 115 °F) so the water almost reaches the rim of the mold. Let stand for 30 seconds, and then remove the mold from the water. Place a serving dish upside down on top of the mold and invert the platter and the mold together. Place on counter top or table and gently shake the mold until you hear the gelatin begin to release, then lift the mold; if gelatin does not release, replace the mold and return to the warm water for 15 seconds, then repeat the steps as directed above.
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