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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.

Maureen Callahan
Recipe by Cooking Light November 2010

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Nutrition Facts

188 calories; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0g; carbohydrates 13.1g; fiber 0.3g; cholesterol 0mg; iron 0mg; sodium 4mg; calcium 0.1mg.
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