Cranberry Bellini

‘Tis the season to add the tartness of cranberries to the menu.  While I offer the Cranberry Cooking cookbook full of super simple recipes, I share here a yummy way to start a day with the zing of cranberries.

For a holiday brunch, a Mimosa is popular, but the Bellini is even yummier, featuring peach puree and prosecco sparkling Italian wine, plus a touch of raspberry, which is actually a formerly “secret ingredient.”

We’re bringing it forward now for the holidays as a Cranberry Bellini.  Be sure to start with well-chilled ingredients.

Cranberry Bellini

½ c cranberry juice

1 c peach nectar

1 bottle prosecco (or other sparkling white wine)

Combine cranberry and peach; keep chilled till needed.  Pour into tall flutes or martini glasses till just ¼ full.  Top with prosecco; garnish as desired.  Serve immediately.  Makes 6-8 servings.

KISS Notes:  I sometimes like to rim the glass with cinnamon sugar.  Garnish

Cranberry Pearrini

with a wedge of lime, a slice of fresh peach, or “shrub”-style with a couple tiny scoops of raspberry (and peach) sorbet or sherbet.  A nice variation for this drink is the Cranberry Pearrini.  Make as above but replace the peach nectar with pear nectar.  Garnish with fresh mint leaves and a large fresh raspberry.

For other great cranberry recipes to take you from appetizers and tapas to entrées, side dishes, and desserts, check out Cranberry Cooking.  It’s part of a series of 8 pocket cookbooks, all featuring easy recipes to help you star in the kitchen.  They’re all available from Amazon, Barnes & Noble, and more.  (If you buy one on Amazon, you can also get the digital edition FREE!)   Have a wonderful Thanksgiving!