Sparkling Cranberry Rose Recipes

SPARKLING CRANBERRIES RECIPE

Steps:

• Cook the maple syrup in a saucepan over medium-low heat 1 to 2 minutes. (Don't let syrup get too hot or cranberries will pop.) Remove from heat; stir in cranberries. Cover and chill 8 to 12 hours.
• Place sugar in a large bowl or baking dish. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a time to sugar; gently toss to coat. Repeat with remaining cranberries.
• Place cranberries in a single layer on a parchment paper-lined baking sheet; let stand until completely dry.

SPARKLING CRANBERRY ROSE

Steps:

• Place one sugar cube in the bottom of 8 to 10 chilled champagne flutes or other tall, narrow glasses. Pour 2 tablespoons cranberry juice into each glass.
• Fill each glass with sparkling rose wine or champagne. If desired, place a wooden skewer of fresh cranberries in each glass. Makes 8 to 10 servings.

CRANBERRY-LIME ROSE SPRITZER

Steps:

• Combine 750-ml bottle rose wine, 1 cup no-sugar-added cranberry juice, the juice of 1 lime and 1/4 cup superfine sugar in a pitcher. Stir until the sugar dissolves, then chill. Add 2 cups seltzer; pour into 4 glasses and garnish with lime slices.

SPARKLING CRANBERRY QUENCHER

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.

SPARKLING CRANBERRY AND BRIE BITES

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.

SPARKLING ROSE COCKTAIL RECIPE BY TASTY

Steps:

• Chill 2 champagne flutes in the freezer for about an hour prior to serving.
• Make the strawberry simple syrup: In a small saucepan, combine the water and sugar and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
• Reduce the heat to medium-low and add the strawberries. Simmer for 10-15 minutes, muddling to break down the strawberries, until the syrup is bright red and the strawberries start to lose their color. Remove the pot from the heat and let the syrup cool to room temperature.
• Strain the syrup through a fine-mesh sieve, discarding the leftover solids. The syrup will keep in an airtight container in the refrigerator for up to 10 days.
• Make the cocktail: Fill a cocktail shaker halfway with ice. Add the vodka, lemon juice, rosewater, and 1 ounce strawberry simple syrup. Close the shaker to seal and shake vigorously for about 30 seconds.
• Strain the cocktail into the chilled champagne flutes, dividing evenly. Top each glass with 2 ounces of sparkling wine, then fill almost to the brims with club soda. Top with rose dried petals and serve immediately.
• Enjoy!

SPARKLING CRANBERRY KISS

Steps:

• In a pitcher, combine cranberry juice and orange juice. Just before serving, stir in ginger ale; serve over ice. If desired, serve with orange slices.

SPARKLING CRANBERRY COCKTAIL

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.

SPARKLING CRANBERRY PUNCH

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.

SPARKLING CRANBERRY DRESSING

Steps:

• Whisk cranberry sauce, club soda, sugar, and cinnamon together in a bowl until smooth.