Raise a glass to the holidays with this refreshing and delicious Cranberry Prosecco Cocktail! Nothing but natural sweeteners in the syrup.
Christmas always kicks off with the pop of the Prosecco cork. Glasses of bubbly; plates of smoked salmon with cream cheese, crackers and capers; and some sort of ooey, gooey Brie appetizer. Let the holidays begin!
Pouring glasses of Prosecco on the first night that we’re all gathered in the same place has been a family tradition for as long as I can remember. My parents, my husband’s parents, my husband’s brother and girlfriend, and our family of four. For the past 17 years, we’ve come together for the holidays, rotating between three cities – Victoria, Los Angeles and Salt Lake City (now Seattle for us). Prosecco for the adults, sparkling apple cider for the kids.
This year I thought we’d do something extra special with our glasses of bubbly. Enter the cranberry prosecco cocktail.
By now, you’ve likely heard me rattle on about the ease of making homemade cranberry sauce. Fifteen minutes from start to finish and a thousand times better than anything that comes out of a can. Cranberry syrup is almost as easy. The basic process is the same – simmer the cranberries in a pot with some sort of liquid and sweetener – but with the added step of pressing the cooked mixture through a sieve to produce a smooth syrup.
Make the syrup ahead of time so that it’s cool by the time you’re ready to use it in this cranberry prosecco cocktail. Actually, the syrup can be made up to a week in advance and stored in the fridge until you’re ready to use it. Because who wants to be making syrup when everyone’s waiting impatiently to “Cheers”?!
When it’s time to serve, drizzle some of the cranberry syrup in the bottom of champagne flutes, then pour the prosecco over top. That’s it! Perfect for any holiday party.
Cranberry Prosecco Cocktail Recipe
- 12 ounces fresh cranberries
- 3/4 cup honey
- 3/4 cup water
- 1 bottle Prosecco
- In a medium saucepan set over medium-high heat, stir together the cranberries, honey and water. Bring the mixture to a boil, then reduce heat slightly and cook until the cranberries are popped, 15 to 20 minutes. Cool to room temperature.
- Pour the cranberries into a fine mesh sieve set over a bowl. Using a rubber spatula, push the cranberries through the sieve so that the syrup collects in the bowl. Discard the cranberry skins.
- Spoon 2 tablespoons of the syrup into each of 6 champagne flutes. Top each with Prosecco. Serve.
Other light, festive holiday recipes:
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