Makes 6 cocktails (about 1 cup cranberry syrup)

How to Make It

Step 1

Combine sugar and 1/2 cup water in a medium saucepan, and bring to a boil, stirring constantly until sugar is dissolved. Boil syrup 30 seconds; set aside 18 cranberries, add remaining cranberries to syrup, and cook an additional 30 seconds. Cover and remove from heat; let cranberries steep 20 minutes.

Step 2

Strain cranberry syrup, reserving berries for another use. Transfer syrup to a glass cruet with stopper, and chill at least 1 hour. (Syrup will keep, chilled in an airtight container, up to 2 weeks.)

Step 3

Place 3 cranberries and 1 tablespoon cranberry syrup in the bottom of each champagne glass. Top with chilled sparkling white wine, and serve immediately.

Step 4

*Katherine prefers a sparkling white like Gloria Ferrer Sonoma Brut.

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