Sparkling Cranberry Quencher Recipes

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TAMARIND PINEAPPLE QUENCHER



Tamarind Pineapple Quencher image

Tamarind spiced with coriander is simmered into a rich syrup, making it a true delight in this juicy no-alcohol drink. Fresh pineapple and coconut water add to the tropical cocktail-like vibes. It's best enjoyed reclining at the beach or just pretending you're at one.

Provided by Food Network Kitchen

Categories     beverage

Time 40m

Yield 1 drink

Number Of Ingredients 7

1/4 cup finely diced fresh pineapple
6 ounces coconut water
2 ounces Tamarind Coriander Syrup, recipe follows
1 pineapple wedge (about 1/8 inch thick), for garnish
8 ounces tamarind pods (14 to 16 pods)
1 cup packed dark brown sugar
2 teaspoons coriander seeds, lightly crushed

Steps:

  • Add the diced pineapple to a 14-ounce Collins glass and muddle with a muddler or the handle of a wooden spoon until it becomes a juicy pulp. Top with a big scoop of ice cubes then add the coconut water and tamarind syrup. Stir together then garnish the glass with the pineapple wedge and enjoy.
  • Crack each tamarind pod to remove the pulp then discard the shells and stringy fibers. Combine the tamarind pulp, brown sugar, coriander seeds and 2 cups water in a small saucepan and bring to a boil over high heat. Lower the heat to medium and cook at a rapid simmer, stirring frequently to help break up the pulp and prevent the sugar from scorching, until the pulp is loosened from the seeds, 25 to 30 minutes.
  • Strain the syrup through a fine-mesh sieve into a heat-safe glass jar; discard the solids. Let cool to room temperature then cover and refrigerate for up to 2 weeks. Makes about 1 cup.

SPARKLING JUICE BAR (BLUEBERRY-PEACH, APPLE-CRANBERRY AND ORANGE-PINEAPPLE)



Sparkling Juice Bar (Blueberry-Peach, Apple-Cranberry and Orange-Pineapple) image

Provided by Sandra Lee

Categories     beverage

Time 10m

Yield 8 servings

Number Of Ingredients 8

1 quart blueberry juice, chilled
1 quart peach nectar, chilled
1 quart apple juice, chilled
1 quart cranberry juice, chilled
1 quart orange juice, chilled
1 quart pineapple juice, chilled
4 liters sparkling water, chilled
2 bottles sparkling wine, chilled

Steps:

  • In a large pitcher, mix together the blueberry juice and peach nectar. In another large pitcher, mix together the apple and cranberry juices. In another large pitcher, mix together the orange and pineapple juices. Chill all the pitchers until ready to serve.
  • When ready to serve, place the pitchers onto a table. Fill glasses with your choice of juice and top with a little sparkling water or sparkling wine.

SPANISH CRANBERRY SPARKLING MARTINI



Spanish Cranberry Sparkling Martini image

Provided by Bobby Flay

Categories     beverage

Time P2DT15m

Yield 1 serving

Number Of Ingredients 6

1 shot Cranberry Vodka, recipe follows
Fino sherry, for serving
Chilled Cava, for topping
1 cup sugar
Peeled zest of 1 orange
One 750-milliliter bottle vodka

Steps:

  • Put the Cranberry Vodka in a cocktail shaker, add a splash of sherry and ice and shake for 10 seconds. Strain into a martini glass and top off with a splash of chilled Cava.
  • 1 cup cranberries
  • Bring the sugar and 1 cup water to a boil in a medium saucepan. Add the cranberries and orange zest and cook until the cranberries pop, about 5 minutes. Pour the cranberry syrup into a large container with a lid and add the vodka. Refrigerate for at least 2 days. Strain the vodka into a pitcher, discarding the solids.

SPARKLING CRANBERRY AND BRIE BITES



Sparkling Cranberry and Brie Bites image

These easy-to-assemble cocktail party hors d'oeuvres add a festive touch to any holiday party.

Provided by Marina Delio

Categories     HarperCollins     Hors D'Oeuvre     Christmas     Thanksgiving     Winter     Brie     Cranberry     Maple Syrup     Vegetarian

Yield Makes about 16 bites

Number Of Ingredients 7

2 cups fresh cranberries
1 cup good maple syrup
1 cup granulated sugar
16 water crackers (such as Carr's)
8 ounces brie cheese
1/2 cup cranberry chutney or cranberry relish
Fresh mint, for garnish

Steps:

  • Rinse the cranberries and place in a medium bowl. Heat the syrup in a small saucepan until just warm. Pour over the cranberries. (Make sure the syrup is warm, not hot, or the cranberries may pop.) Gently stir with a spoon to coat all the berries. Cool, cover, and let soak in the refrigerator overnight.
  • The next day drain the cranberries in a colander. Place the sugar in a large bowl or baking dish. Add half of the cranberries and roll them around until lightly coated in sugar; repeat with the other half. Place on a baking sheet and let dry, about 1 hour.
  • To assemble, top the crackers with one slice of Brie, a light layer of cranberry chutney, and four or five sugared cranberries. Garnish with fresh mint sprigs.

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