From a fizzy champagne cocktail featuring a homemade spiced cranberry orange simple syrup, to vanilla vodka-spiked cranberry mule, to the cinnamon infused cran-apple white wine sangria, we’ve got a drink to suit everyone’s taste this season.
Prep Time: 2 hours, 10 minutes
Cook Time: 5 minutes
Total Time: 2 hours, 15 minutes
For the Spiced Cranberry Orange Simple Syrup
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
1/2 cup water
2 tsp orange zest
1 whole star anise
1 whole cinnamon stick
For the Drinks
12 fresh cranberries
6 sprigs fresh rosemary
1 orange, thinly sliced
1 bottle Canadian sparkling wine or champagne, chilled
1 recipe Spiced Cranberry Orange Simple Syrup, from above, chilled
Spiced Cranberry Orange Simple Syrup
1. In a medium saucepan, bring all simple syrup ingredients to a boil, reduce to a simmer and cook, stirring often, until sugar has dissolved and cranberries have started to pop, 3 to 5 minutes. Remove from heat, strain into a glass jar; discard solids. Refrigerate for at least 2 hours, or until chilled. Store simple syrup in the refrigerator for up to 2 weeks.
1. Skewer 2 cranberries on each rosemary sprig. Set aside.
2. In each of 6 cocktail or wine glasses, add a few slices of orange, 1 Tbsp prepared simple syrup and 1/2 cup sparkling wine or champagne. Serve chilled.
Prep Time: 5 minutes
Total Time: 5 minutes
2 cups ice
1/2 cup vanilla vodka
1/2 cup ginger ale
1 Tbsp cranberry juice
12 fresh or frozen cranberries (no need to defrost if using frozen)
1 lime cut into thin rounds, to garnish
Evergreen twigs, to garnish
1. In a cocktail shaker or pitcher, per mule, gently stir 1/4 cup vodka, 1/2 cup ginger ale and 1 Tbsp cranberry juice.
2. Add 1/2 cup ice, 3 cranberries and a couple lime slices to each glass (use traditional copper mule mugs or regular cocktail glasses).
3. Pour prepared cocktail into each ice-filled glass. Garnish with evergreen twigs. Serve.
Total Time: 4 hours, 10 minutes
1 cup fresh or frozen cranberries (no need to defrost if using frozen)
1 gala apple, cored and thinly sliced
1 cup apple cider or apple juice
1/8 tsp ground cinnamon
1/4 cup brandy
1 bottle white wine
1. In a large pitcher or punch bowl, stir together cranberries, apple slices, apple cider, cinnamon, brandy and white wine. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Pour or ladle sangria into glasses, being sure to include the wine-soaked apples and cranberries. Serve chilled.