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Cranberry Mimosa

This Cranberry Mimosa combines fresh cranberry syrup with bubbly sparkling wine to create a festive, tart-sweet cocktail. The process involves simmering cranberries to make a vibrant syrup, then gently mixing it with chilled sparkling wine for a sparkling, ruby-red drink. Its bright appearance and refreshing flavor make it perfect for holiday mornings or celebratory brunches.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cranberries fresh or frozen
  • ½ cup sugar
  • ½ cup water
  • 4 oz sparkling wine chilled Prosecco or Cava
  • optional citrus zest or slices for garnish

Equipment

  • Small saucepan
  • muddler or spoon
  • Fine strainer
  • champagne flute
  • chilling rack or freezer

Method
 

  1. Combine cranberries, sugar, and water in a small saucepan and bring to a gentle simmer over medium heat.
  2. Let the mixture simmer for about 10 minutes, stirring occasionally, until the cranberries burst and the syrup thickens slightly.
  3. Use a muddler or the back of a spoon to gently crush the cranberries in the pan, then strain the syrup through a fine strainer into a bowl or jar, pressing gently to extract all the juice.
  4. Allow the cranberry syrup to cool to room temperature, then chill it in the refrigerator for at least 15 minutes.
  5. Chill your champagne flute and pour the sparkling wine into the glass, keeping the bubbles lively and crisp.
  6. Add about 2 ounces of the cooled cranberry syrup to each flute, then gently top with 4 ounces of sparkling wine.
  7. Gently stir the mixture with a spoon or straw to combine the tart syrup with the bubbly wine, watching the vibrant red color swirl together.
  8. Garnish each glass with a citrus slice or a fresh cranberry for a festive touch, if desired.
  9. Serve immediately to enjoy the bright, tart flavors and the lively sparkle of the bubbles.

Notes

You can prepare the cranberry syrup ahead of time and store it in the fridge for up to a week to streamline your brunch preparations.