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.



  • 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>


  • 1,750 ml bottle of slightly dry champagne (I love Argyle Brut, label at Trader Joe’s)


  • 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.
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