Cranberry Bellini with Cranberry Syrup
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
- In a quart sized microwavable container, melt the cranberry sauce on high in 30 second intervals, stirring in between.
- Meanwhile, using a small sauce pan on the stove, dissolve the sugar in the water.
- When the the sugar is dissolved, add the melted cranberry sauce and stir to combine.
- 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
- Add the cranberry syrup to a chilled flute or coup
- Top with the champagne or sparkling cider
- Toast Chris
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
- Combine all ingredients in a mixing glass with ice and stir until chilled
- Strain into a chilled coup. Express the lemon peel and float it on top. Drop in the brandied cherry.