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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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1
Ingredients
- 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
Cranberry Sauce
- 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
Sage Champagne Syrup
- 1 cup champagne
- 1 cup granulated sugar
- ¼ cup fresh sage sprigs
Instructions
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Add all ingredients to a shaker and dry shake for 15-20 seconds. Add ice and shake again until well-chilled.
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Strain into a chilled coupe glass.
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Garnish with 3 candied or fresh cranberries skewered on a cocktail pick.
Cranberry Sauce
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Cut ½ cup of cranberries in half, set aside.
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Add water to a medium saucepan over medium heat, bring to a boil.
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Once boiling, add 1½ cup whole cranberries, red wine, sugar, ginger, grated apple/pear, and cinnamon stick.
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Bring to a low boil, stirring frequently. Adjusting heat as needed, briskly simmer mixture, uncovered for 15 minutes.
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Stir in reserved cranberry halves; simmer another 5 minutes.
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Cool, cover and refrigerate until needed. Sauce can be made 2-3 days ahead.
Sage Champagne Syrup
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Combine ingredients in a small saucepan over low heat. Stir constantly until sugar is dissolved.
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Store syrup in an airtight container in the fridge for up to 1 month.