Celebrate the holiday season with these Spiced Cranberry Spritzers topped with Blood Oranges and Candied Rosemary.
Ingredients
2 cup
Cranberries
1/2 cup
Agave nectar (syrup)
2 sprig
Rosemary, fresh
(more for serving)
1 tbsp
Cardamom pods
2 tbsp
Orange peel (zest)
1 pinch
Himalayan sea salt
1/2 cup
Water
709 gm
Wine, rosé
(1 bottle: Buy Non-alcoholic such as Non-Alcoholic Sparkling Grape Juice Cocktail)
1/2 cup
Cranberry juice (unsweetened)
4 can
Ginger Beer
4 medium
Blood orange
(can use regular oranges)
2 tbsp
Coconut sugar
(for candied rosemary)
Instructions
First, make the cranberry jam/syrup by combining cranberries, agave nectar, rosemary, cardamom pods, orange rind, sea salt and water in a medium saucepan. Bring to boil over high heat. Continue to boil for 5 minutes or until cranberries start to burst and form a thick, jam-like consistency. Remove from heat & allow to cool. Remove cardamom pods and rosemary.
In a large pitcher or punch bowl, add the cooled cranberry jam, non-alcoholic Rosé wine and cranberry juice. Give it a quick stir, then pour in the ginger beer. Add sliced blood oranges and serve chilled over ice. Garnish with a slice of blood orange and a sprig of Candied Rosemary (see recipe below for how to make).
How to Make Candied Rosemary
Line a baking sheet with parchment paper or a silicone baking sheet. Run fresh sprigs of rosemary under a gentle stream of water. Place on a baking sheet and sprinkle vegan sugar on all sides. Allow to air dry overnight or place in the oven at 350 degrees Fahrenheit (177 degrees Celsius) for 10 minutes. Remove and allow to cool before using as a garnish.
Notes:
Remove cardamom pods and rosemary from cranberry jam before adding to pitcher.
You can substitute any sparkling juice or wine for the Welch's Non-Alcoholic Sparkling Rosé Grape Drink Cocktail.
Be sure to stir the pitcher from the bottom before serving to ensure each glass gets some of the cranberry jam that naturally settles to the bottom.
