“From Kansas City Star”
96hrs 20mins

Ingredients Nutrition


  1. For the sauce: Bring 1 cup water and 1 cup sugar to a boil in a medium saucepan. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally, until the berries begin to pop. Pour sauce into a bowl, cover and cool completely to room temperature. Refrigerate until serving time. You should have 2 1/4 cups cranberry sauce; divide out 1/2 cup, and reserve the rest until serving.
  2. For the liqueur: Combine 1/4 cup water and 3 tablespoons sugar in a small saucepan over medium heat; stir in 1/2 cup cranberry sauce. Let cool. Stir in vodka; pour mixture into a bowl. Cover and refrigerate four days.
  3. Strain mixture through a cheesecloth-lined sieve into a small jar; discard solids. Cover jar with an airtight lid; chill until ready to use.
  4. To serve the cocktails: Spoon 2 tablespoons Cranberry Liqueur into each of 8 champagne flutes. Top each with 1/2 cup wine. Serve immediately.

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