Use cranberries as colorful garnish for this holiday cocktail.
1 1/2 ounces cognac
/4 ounce Grand Marnier (or other orange-flavored liqueur)
1 ounce pure cranberry juice (not cranberry cocktail)
Champagne or sparkling wine
Sugared cranberries (see recipe)
Combine cognac, Grand Marnier and cranberry juice in shaker with crushed ice. Shake gently and strain into martini glass or flute. Top with champagne and a couple of sugared cranberries to the glass for garnish. Makes 1 cocktail.
Use for garnishing cocktails or serve as a snack.
2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry. Store in an airtight container in a cool place for up to a week. Serves 8.
Per serving: 269 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 69 g carbohydrates; 0 mg cholesterol; 1 mg sodium; 0 g protein; 1 g fiber.