Cranberry Mimosa: Sparkling Thanksgiving Brunch Cocktail with Sugared Cranberries

Make the sugared cranberries at least 2 hours ahead. In a small saucepan, warm 1/2 cup sugar with the water until the sugar dissolves and the syrup is hot but not boiling. Remove from the heat.

Serves 6

Ingredients

• 1 bottle (750 ml) chilled Champagne, Cremant or dry Prosecco
• 1 1/2 cups chilled 100% cranberry juice (not cranberry cocktail)
• 1/2 cup fresh orange juice, chilled
• 2 tablespoons orange liqueur (optional)
• 1 cup fresh cranberries
• 1/2 cup granulated sugar, for the syrup
• 1/2 cup water
• 1/2 cup granulated sugar, for rolling
• 6 long strips of orange peel
• 6 small fresh rosemary sprigs (optional)

Instructions

1. Make the sugared cranberries at least 2 hours ahead. In a small saucepan, warm 1/2 cup sugar with the water until the sugar dissolves and the syrup is hot but not boiling. Remove from the heat.
2. Stir the fresh cranberries into the warm syrup and let them soak for 5 minutes, then lift them out with a slotted spoon onto a parchment-lined tray. Let them dry for 1 hour until sticky.
3. Roll the tacky cranberries in the remaining 1/2 cup sugar until frosted all over. Let them dry on the tray for another hour; they will look like tiny snow-dusted ornaments.
4. Chill 6 Champagne flutes in the freezer for 10 minutes. Cold glasses keep the bubbles lively.
5. In a pitcher, stir together the cranberry juice, orange juice and orange liqueur if using. Keep cold until serving.
6. Pour about 1/3 cup of the cranberry-orange mixture into each flute, filling it roughly one-third full.
7. Slowly top each glass with Champagne, tilting the glass and pouring down the side so it does not foam over. Give one gentle stir with a bar spoon.
8. Thread 3 or 4 sugared cranberries onto a cocktail pick or drop them into the glass, twist a strip of orange peel over the surface to release its oils, and perch it on the rim with a rosemary sprig. Serve immediately.
9. The mimosa was born at the Ritz in Paris in the 1920s, a simple marriage of Champagne and orange juice named for the yellow mimosa blossom, and it has been the brunch drink of celebrations ever since. Swapping in tart cranberry juice turns it a jewel-like ruby and gives it a holiday personality, which is why cranberry mimosas have become the unofficial opening toast of Thanksgiving morning while the turkey is still in the oven. Using real 100% cranberry juice rather than sweetened cocktail keeps the drink crisp and dry, and the sugared cranberries, which take almost no effort, make every flute look like it came from a hotel bar.

Nutrition (estimated, per serving)

• Calories: 150 kcal
• Protein: 0g
• Fat: 0g
• Carbohydrates: 16g
• Fiber: 0g
• Sugar: 13g
• Sodium: 10mg