Christmas Kir

Christmas Kir Recipe
James Carrier
Notes: You can make the cranberry-kir base (steps 1 and 2) up to 1 week ahead. Keep it on hand for quick refreshment; use just the amount you need and keep the rest chilled airtight.

Yield:

Makes 1 1/2 cups cranberry-kir base, enough for 32 servings

Recipe from

Nutritional Information

Calories 140
Caloriesfromfat 0.6 %
Protein 0.1 g
Fat 0.1 g
Satfat 0.0 g
Carbohydrate 34 g
Fiber 0.3 g
Sodium 6.5 mg
Cholesterol 0.0 mg

Ingredients

1 lemon (about 2 in. wide), rinsed
1 orange (about 2 1/2 in. wide), rinsed
1/3 cup sugar
1 can (11.5 oz.) cranberry-raspberry fruit juice concentrate
1/2 cup dried cranberries
6 quarts sparkling apple juice, chilled

Preparation

1. Slice lemon crosswise, discarding seeds and ends. With a vegetable peeler, pare peel from orange (colored part only); reserve orange for another use. In a food processor, whirl lemon and orange peel until finely chopped.

2. In a 3- to 4-quart pan, combine citrus mixture, sugar, fruit juice concentrate, and dried cranberries. Boil over high heat, stirring often, until reduced to 1 1/2 cups, 3 to 4 minutes. Cover and chill until cold, at least 1 hour.

3. Stir cranberry base. Spoon 1 tablespoon of the mixture, including fruit, into each glass (at least 1-cup size), add 3/4 cup sparkling apple juice, stir, and serve.

Note:

November 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note