Cranberry Kir Royale

Cranberry Kir Royale Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Leftover cranberry sauce helps concoct a lightly sweet homemade cranberry liqueur in this twist on a classic French cocktail. Allow four days to steep the liqueur. Garnish with cranberries, if you like.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 188
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 13.1 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 4 mg
Calcium 0.1 mg

Ingredients

1/4 cup water
3 tablespoons sugar
1/2 cup leftover whole-berry cranberry sauce
3/4 cup vodka
4 cups dry prosecco or sparkling wine, chilled

Preparation

1. Combine 1/4 cup water and sugar in a small saucepan over medium heat. Cook 5 minutes or until sugar melts. Remove from heat; stir in cranberry sauce. Let cool. Stir in vodka; pour mixture into a bowl. Cover and refrigerate 4 days.

2. Strain mixture through a cheesecloth-lined sieve into a small jar; discard solids. Cover jar with an airtight lid; chill until ready to use.

3. To make cocktails, spoon 2 tablespoons cranberry liqueur into each of 8 champagne flutes. Top each with 1/2 cup wine. Serve immediately.

Note:

Maureen Callahan,

November 2010
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