ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Christmas Kir

James Carrier
Yield Makes 1 1/2 cups cranberry-kir base, enough for 32 servings
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.


  • 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

Nutrition 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

How to Make It

  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.