James Carrier Photo by: James Carrier

Christmas Kir

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.

Sunset NOVEMBER 2002

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 0.6%
  • Protein: 0.1g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 34g
  • Fiber: 0.3g
  • Sodium: 6.5mg
  • Cholesterol: 0.0mg

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Christmas Kir recipe