Cranberry Kir Recipes

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

Steps:

• Place 2 tablespoons cranberry juice and 1 tablespoon crème de cassis in each of 12 champagne flutes. Pour 1/4 cup champagne into each and serve.

CRANBERRY KIR ROYALE

Steps:

• Divide the cranberry juice, creme de cassis and fresh cranberries among 4 champagne flutes. Top with Champagne and serve.

CONCORD AND CRANBERRY KIR ROYALE

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.

KIR

Steps:

• Pour Cassis into a chilled wine glass and top with wine. Garnish with a lemon twist, if desired.