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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: You can make the cranberry-kir base (steps 1 and 2) up to 1 week ahead. Keep it on hand for quick refreshment; use just the amount you need and keep the rest chilled airtight. Ingredients:
1 lemon (about 2 in. wide), rinsed |
1 orange (about 2 1/2 in. wide), rinsed |
1/3 cup sugar |
1 can (11.5 oz.) cranberry-raspberry fruit juice concentrate |
1/2 cup dried cranberries |
6 quarts sparkling apple juice, chilled |
Directions:
1. Slice lemon crosswise, discarding seeds and ends. With a vegetable peeler, pare peel from orange (colored part only); reserve orange for another use. In a food processor, whirl lemon and orange peel until finely chopped.
2. In a 3- to 4-quart pan, combine citrus mixture, sugar, fruit juice concentrate, and dried cranberries. Boil over high heat, stirring often, until reduced to 1 1/2 cups, 3 to 4 minutes. Cover and chill until cold, at least 1 hour.
3. Stir cranberry base. Spoon 1 tablespoon of the mixture, including fruit, into each glass (at least 1-cup size), add 3/4 cup sparkling apple juice, stir, and serve.
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