CONCORD AND CRANBERRY KIR ROYALE
Provided by Valerie Bertinelli
Categories beverage
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Pour 1 to 2 tablespoons of the Cranberry Concord Syrup into champagne flutes and top with sparkling wine. Stir gently and serve.
- Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. Let cool, then strain the syrup into a small pitcher.
CRANBERRY KIR ROYALE
Steps:
- Add cranberries, orange juice, zest and sugar to a large pan and set over medium heat until berries break-down slightly and liquid is syrupy, 12 to 15 minutes. *Pour into a blender and process, be careful of the hot liquid expanding when you blend - use a towel over the top of the blender.
- Strain and discard any solids then set aside and cool.
- Pour 2 tablespoons of cranberry-orange syrup into the bottoms of 4 chilled champagne glasses. Add a few cranberries to each glass and gently top off each glass with Champagne.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CRANBERRY KIR ROYALE
Steps:
- Divide the cranberry juice, creme de cassis and fresh cranberries among 4 champagne flutes. Top with Champagne and serve.
CRANBERRY KIR ROYALE SPARKLING WINE
Make and share this Cranberry Kir Royale Sparkling Wine recipe from Food.com.
Provided by Jenn_B
Categories Beverages
Time P4DT20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- For the sauce: Bring 1 cup water and 1 cup sugar to a boil in a medium saucepan. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally, until the berries begin to pop. Pour sauce into a bowl, cover and cool completely to room temperature. Refrigerate until serving time. You should have 2 1/4 cups cranberry sauce; divide out 1/2 cup, and reserve the rest until serving.
- For the liqueur: Combine 1/4 cup water and 3 tablespoons sugar in a small saucepan over medium heat; stir in 1/2 cup cranberry sauce. Let cool. Stir in vodka; pour mixture into a bowl. Cover and refrigerate four days.
- 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 serve the cocktails: Spoon 2 tablespoons Cranberry Liqueur into each of 8 champagne flutes. Top each with 1/2 cup wine. Serve immediately.
Nutrition Facts : Calories 281.7, Fat 0.1, Sodium 8.5, Carbohydrate 38.6, Fiber 2.2, Sugar 32.7, Protein 0.3
CRANBERRY KIR ROYALE
A festive champagne cocktail for the holidays and Valentines Day. From "Bon Appetit" Nov 2004
Provided by Lorac
Categories Beverages
Time 2m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Spoon 2 tbls of cranberry concentrate into 4 chilled champagne flutes.
- Pour 1/3 cup champagne into each flute and serve.
Nutrition Facts : Calories 137.1, Sodium 5.3, Carbohydrate 20.5, Fiber 0.1, Sugar 16, Protein 0.1
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