Fancy 5 ingredient champagne cocktails with a pear and cranberry reduction. The perfect celebratory drink for New Year’s Eve and special occasions this winter.
Ingredients
US Customary – Metric
FRUIT PUREE
- 1 1/2 cups < span class="wprm-recipe-ingredients-name">Cranberries (~6 ounces, written like the original recipe is)
- 1/ 2 medium ripe pear (Bartlett or Anjou // peeled + chopped // ~1 cup as written in original recipe)
- 2 TL Orange peel
- 2 T bsp Water< /li>
- 2 soup Maple syrup (more to taste // or sweeten to taste with stevia ) < /li>
CHAMPAGNE
- 1,750 ml bottle of slightly dry champagne (I love Argyle Brut, label at Trader Joe’s)
Instructions
- To prepare fruit compote/reduction, preheat the oven to 400 Heat degrees F (204 C) and place cranberries, pear, orange zest, water and maple syrup in a small casserole dish. Shuffle to combine.
- Bake for 20-22 minutes or until fruit is bubbly and most of the cranberries are popping. Transfer the mixture to a food processor or small blender and blend on high until it reaches a compote consistency. Add more water to dilute if needed (see photo).
- Taste and adjust flavor as needed, add more orange zest for citrus flavor or maple syrup for sweetness (I added more of both).
- Remove remaining pulp and give the mash a smoother texture, strain through a fine mesh strainer/sieve and into a serving bowl/glass. This is an optional step that makes mixing the cocktail easier.
- Place the compote in the fridge to chill – about 30 minutes for 1 hour or until cool to the touch.
- Add about 2 tablespoons to serve Compote with each serving glass (champagne flutes are ideal). Complete with a little champagne. Then use a spoon or stirrer to mix the two together. This will allow the fruit to mix better with the champagne.
- Top with more champagne until flutes or glasses are 3/ 4 full. Enjoy immediately! There will probably be leftover compote, which will keep in the fridge for 1-2 weeks.
