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1
12 ounce package fresh cranberries (3 cups)
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1
lemon
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1/2
cup sugar
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3/4
cup water
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4
inches stick cinnamon, broken
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5
whole cloves
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1
tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
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1/2
cup honey
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1/4
cup lemon juice
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2
cups ice cubes
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1
750 milliliter bottle champagne OR non-alcoholic champagne, chilled
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Sage sprigs (optional)
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1. Reserve 1/3 cup of the cranberries for garnish; set remainder aside. With a vegetable peeler, remove strips of peel from lemon. In a medium saucepan, combine sugar, water, strips of lemon peel, stick cinnamon, whole cloves, and sage. Bring to boiling, stirring to dissolve sugar. Add the remaining (2-2/3 cups) cranberries. Return just to boiling; stirring with a long-handled wooden spoon. Reduce heat; cover and simmer 5 minutes.
2. Remove from heat. Cool to room temperature, about 1 hour. Stir in honey and lemon juice. Press mixture through a sieve; discard solids. Cover and chill syrup until ready to use, at least 1 hour or up to 3 days.
3. To serve, in a small punch bowl combine the cranberry syrup and ice cubes. Slowly add champagne. Stir gently. Ladle into glasses (or cups). Garnish with the reserved cranberries and with sage sprigs, if desired. Makes 8 (6-ounce) servings.
- Servings Per Recipe 8,
- Calories 200,
- Carbohydrate (gm) 38,
- Dietary Fiber, total (gm) 2,
- Vitamin C (mg) 10,
- Sodium (mg) 2,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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