Cranberry Bellini with Cranberry Syrup

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This is from Chris Tunstall at abarabove.  I am re-posting it here because making a syrup from jellied cranberry sauce is a great idea, (for other awesome ideas, you should check out their site).  We used the cranberry syrup in their Bellini and I also used it to make a version of Patriot Punch.

The syrup is extremely easy.  You will need:

  • 1 – 14 oz can jellied cranberry sauce
  • 2/3 cup sugar
  • 2/3 cup water
  1. In a quart sized microwavable container, melt the cranberry sauce on high in 30 second intervals, stirring in between.
  2. Meanwhile, using a small sauce pan on the stove, dissolve the sugar in the water.
  3. When the the sugar is dissolved, add the melted cranberry sauce and stir to combine.
  4. Allow to cool.  This will keep refrigerated in a sealed glass bottle for at least a week.

Chris Tunstall’s Cranberry Bellini

Chris uses sparking water.  We opted for champagne or sparking apple cider.

  • 1 oz. Cranberry Syrup
  • Champagne or sparkling cider
  1. Add the cranberry syrup to a chilled flute or coup
  2. Top with the champagne or sparkling cider
  3. Toast Chris

Patriot Punch

There are a number of versions of this punch.  They usually call for cranberry juice and apricot brandy.  I saw a use for the cranberry syrup and besides, I can’t leave anything alone!

  • 1 oz. Irish Whiskey
  • 1/2 oz. Apricot Liqueur
  • 1/2 oz. Cranberry Syrup
  • 1 oz. Champagne
  • Lemon twist and brandied cherry
  1. Combine all ingredients in a mixing glass with ice and stir until chilled
  2. Strain into a chilled coup.  Express the lemon peel and float it on top.  Drop in the brandied cherry.

Cheers!

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