A quick syrup that transforms a glass of bubbly Prosecco or Champagne. Made with Cranberry, Pomegranate and Orange juices and warm spices
- ¼ cup pomegranate juice*, see below for making your own
- ¼ cup fresh orange juice, I’ve used Satsuma oranges
- ½ cup pure cane sugar
- 1 medium cinnamon stick
- 5 whole dried allspice berries
- 5 whole cloves
- ½ cup fresh cranberries, rinsed and picked over
Make pomegranate juice (see below), or use store bought (all natural.)
Add pomegranate juice, orange juice, sugar and all spices to a non reactive 1 quart pot.
Bring to a boil, then reduce to a simmer to dissolve the sugar, the mixture will be syrupy. Cook stirring about 3 minutes. Will slightly reduce.
Let stand 5 minutes to infuse the flavors.
Strain the mixture into a small bowl with a fine mesh strainer.
Wipe the pan clean, add syrup.
Add cranberries and bring mixture to a boil, then reduce to a simmer, stirring for 2 – 3 minutes until the cranberries ‘pop” and are broken up. Take off heat and cool.
Place the mixture in a small food processor and puree.
Strain the mixture and place in a clean glass container until ready to use.
Add 1 – 1 1/2 tablespoons of syrup on the bottom of pretty stemmed glass flutes.
Pour Prosecco or Champagne over. HINT: Taste with 1 tablespoon of syrup, add 1 1/2 tablespoons for a sweeter taste.
Thread three cranberries on a decorative 4 1/2 inch skewer. If you have mint with thick stems, twine it through the skewer, or add the sprig to the glass with the skewer.
Cut 1/4 piece from a large, fresh pomegranate. Remove seeds, leaving white pith behind. Will have roughly 1/2 cup of seeds.
Add the seeds to a small food processor and pulse until broken up.
Strain into a small bowl, using a fine mesh strainer. press hard on solids to release the juice.
Makes 1/4 cup of juice.
Serves: 6 – 8, easily doubled or tripled