So I made some recipes for the November issue of Feast Magazine. It's 7 creative takes on Thanksgiving Leftovers. Check out my recipes page for more ideas!
Whether you buy it in a can or make it fresh from scratch, cranberry sauce always seems to end up as a leftover. What better way to enjoy this fall favorite than in a tart and refreshing cocktail? I also made them for a styled shoot with Laura Ann Miller (her photo is the top one above).
1 cup cranberry sauce
4 sprigs fresh rosemary
10 oz sparkling wine
1 Tbsp maple syrup
candied cranberries (for garnish)
In a small saucepan over medium-low heat, heat cranberry sauce and rosemary. Let simmer for 10 minutes, stirring often.
Remove rosemary and transfer cranberry sauce to the bowl of a blender. Add maple syrup and purée mixture. Strain juice from solids using a fine-mesh sieve or colander. Discard solids.
In a small cocktail pitcher, pour sparkling wine and 2 tablespoons cranberry sauce mixture. Mix well. Strain cocktail through a sieve into 2 Champagne glasses.
Garnish with candied cranberries and serve.