Cranberry Sauce With Champagne And Creme De Cassis Recipes

Steps:

• Spoon pureed cranberry sauce into a champagne flute. Top with sparkling wine by tilting glass and slowly pouring wine down side of flute (mixture will foam as the wine reacts to the sugar in the cranberry sauce). Serve immediately.

Steps:

• Place 2 tablespoons cranberry juice and 1 tablespoon crème de cassis in each of 12 champagne flutes. Pour 1/4 cup champagne into each and serve.

Steps:

• Divide the cranberry juice, creme de cassis and fresh cranberries among 4 champagne flutes. Top with Champagne and serve.

Steps:

• Tip the sugar into a medium saucepan and place over a medium heat. Cook without stirring until the sugar has dissolved and turned into a bubbling, light-brown caramel.
• Throw in the cranberries and let them cook in the caramel, stirring until they start to burst, then simmer everything for about 10 mins until you have a harmonious, thick, jammy sauce.
• Pour in the Champagne or wine, bring the sauce to the boil, then remove and pour into a bowl to cool completely.

Steps:

• Bring Champagne, creme de cassis, orange zest, sugar, and salt to boil in medium saucepan over high heat, stirring to dissolve sugar. Stir in cranberries. Reduce ehat to medium, simmering until mixture reaches the consistency of a sauce and about 2/3 of the berries have popped open (about 5 min). Transfer to a bowl, cool, and serve. Can be made several days in advance and kept in he refrigerator