cranberry-herb cocktail.

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).

Serves 2


  • 1 cup cranberry sauce

  • 4 sprigs fresh rosemary

  • 10 oz sparkling wine

  • 1 Tbsp maple syrup

  • candied cranberries (for garnish)

  1. In a small saucepan over medium-low heat, heat cranberry sauce and rosemary. Let simmer for 10 minutes, stirring often.

  2. 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.

  3. 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.

  4. Garnish with candied cranberries and serve.

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