John Myers
Ingredients for 1 servings:
- 120 g cranberries, fresh, halved
- 500 ml water
- 225 g sugar
- 1 ½ tsp vanilla extract
- Champagne, well chilled
Instructions
Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes
especially fine for Thanksgiving or Christmas
Wash and halve the cranberries. Place the water and sugar in a saucepan and bring to a boil while stirring. Reduce the heat and stir until the sugar has completely dissolved. Remove from the heat, add the vanilla extract and the cranberries. Allow to cool completely, cover and refrigerate for at least 12 hours. Then put 1 tbsp of the syrup and about six cranberry halves into each champagne flute. Fill the flute with champagne and serve. The cranberries and syrup are enough for about 20 cocktails with four bottles of champagne (750 ml each). If you need less, you can keep the syrup and berries in the fridge for a few days. Simply pour into a screw-top jar with a lid and refrigerate.
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