2022 Let’s Get Blitzen: Cocktail Advent Calendar – Day 19 – Cranberry Sauce Sour. The holidays should be spent enjoying time with family and friends, not with your kitchenware. This make-ahead cranberry sauce is equally delicious with your turkey and in your cocktails made with Canadian eggs.
This post is sponsored by the Egg Farmers of Canada.
This holiday season, Egg Farmers of Canada is inspiring Canadians to make their celebratory meals even more memorable through a collection of make-ahead festive side dishes—perfect for sharing with friends and family at holiday potlucks or as a complement to your own festive table spread.
Whether planning for big or small gatherings, these egg-ceptional, easy to pull together sides are sure to please. Egg Farmers of Canada works with four of the country’s top chefs on some incredible sides featuring eggs (that would all pair perfectly with this delicious Cranberry Sauce Sour). They are: Chef Matt Basile’s Mushrooms on Toast, Chef Lynn Crawford’s Bacon and Egg Wedge Salad, Chef Craig Flin’s Croque Madame Strata, Chef Josh Gale’s Savoury Crêpes with Sunny Side Up Eggs.
This cocktail uses make-ahead cranberry sauce, egg white, Pisco or a non-alcoholic base spirit of your choosing, lemon, and a splash of sage champagne syrup. Candied cranberries make for a great garnish but fresh cranberries will work just fine too!
We Canadians are fortunate to have year-round access to fresh, local, high-quality eggs to use in all our favourite cookie and cocktail recipes, thanks to the hard work of Canada’s over 1,200 egg farmers in all ten provinces and the Northwest Territories.
Thanks to the system of supply management, Canadians can trust that their Canada Grade A eggs are among the best in the world for quality and freshness, produced following world-class standards for food safety and animal care.
Eggs are a versatile ingredient that can be used in a variety of holiday recipes, including make-ahead favourites and egg white cocktails. There are a few egg white cocktails in this year’s Let’s Get Blitzen: Cocktail Advent Calendar but if you’re looking for tips on how to ensure all those yolks don’t go to waste, the team at Egg Farmers of Canada have put together this helpful resource for what to do with those leftover yolks.
Be sure to join me tonight on Instagram Stories at 5 p.m. Eastern as I shake up this Cranberry Sauce Sour!
Cranberry Sauce Sour
The holidays should be spent enjoying time with family and friends, not with your kitchenware. This make-ahead cranberry sauce is equally delicious with your turkey and in your cocktails made with Canadian eggs.
- 1½ oz pisco OR non-alcoholic spirit of your choosing
- ¾ oz cranberry sauce recipe below or store-bought will do
- ¾ oz lemon juice
- ½ oz sage champagne syrup
- 1 egg white
- Garnish: 3 candied or fresh cranberries
- 2 tbsp water
- 2 cups fresh cranberries divided
- ¾ cup dry red wine such as Cabernet Sauvignon
- ½ cup granulated sugar
- 1 large apple or almost-ripe pear peeled and grated
- 2 tsp freshly grated ginger
- 1 cinnamon stick
- 1 cup champagne
- 1 cup granulated sugar
- ¼ cup fresh sage sprigs
Add all ingredients to a shaker and dry shake for 15-20 seconds. Add ice and shake again until well-chilled.
Strain into a chilled coupe glass.
Garnish with 3 candied or fresh cranberries skewered on a cocktail pick.
Cut ½ cup of cranberries in half, set aside.
Add water to a medium saucepan over medium heat, bring to a boil.
Once boiling, add 1½ cup whole cranberries, red wine, sugar, ginger, grated apple/pear, and cinnamon stick.
Bring to a low boil, stirring frequently. Adjusting heat as needed, briskly simmer mixture, uncovered for 15 minutes.
Stir in reserved cranberry halves; simmer another 5 minutes.
Cool, cover and refrigerate until needed. Sauce can be made 2-3 days ahead.
Combine ingredients in a small saucepan over low heat. Stir constantly until sugar is dissolved.
Store syrup in an airtight container in the fridge for up to 1 month.