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.

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Credit: James Carrier

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

140 calories; calories from fat 0.6%; protein 0.1g; fat 0.1g; saturated fat 0g; carbohydrates 34g; fiber 0.3g; sodium 6.5mg; cholesterol 0mg.
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