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Sparkling Cranberry Kir

  • Preparation:
    20 minutes
  • Cooking:
    10 minutes
  • Refrigeration:
    2 heures
  • Servings:
    6
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Marie-Josée Beaudoin
Marie-Josée Beaudoin Sommelier and co-owner of Patrice Pâtissier, Montreal

Ingredients

Cranberry Syrup

  • 12 ounces (350 ml) pure unsweetened cranberry juice
  • 3/4 cup (180 ml) sugar
  • 1/4 cup (60 ml) fresh squeezed orange juice
  • 3 cups (750 ml) sparkling cider

Spicy Sugar Rim

  • 1/2 cup (125 ml) sugar
  • 1 teaspoon (5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) ground cardamom
  • 1/2 teaspoon (2.5 ml) ground ginger
  • 1/2 teaspoon (2.5 ml) ground nutmeg

Preparation

Cranberry Syrup

  1. In a small saucepan, combine cranberry juice, sugar and orange juice.
  2. Heat on high for 10 minutes without covering.
  3. Cool the syrup in the refrigerator for at least 2 hours.
  4. Syrup can be made a day before use.

 

Spicy Sugar Rim

  1. In a small container, combine all spicy sugar ingredients.
  2. Dip the edge of each glass in a saucer with a little water and then in the spiced sugar to coat well.
  3. When ready to serve, pour 4 ounces (120 ml) of sparkling cider into the glasses and add 1.5 ounces (45 ml) of cranberry syrup.
  4. Add 2 to 3 frozen cranberries to decorate glass.
  5. For a non-alcoholic version, replace the sparkling cider with a sparking apple juice.

Decoration

  1. Some frozen cranberries

Note

  1. Syrup may be refrigerated for 7 days.