Saturday, November 24, 2012

Leftover Cranberry Sauce Mimosa

You can eat cranberry sauce, or you can drink cranberry sauce.

Every holiday should involve a good brunch that includes some version of a mimosa. Since our tummies are reserved for turkey on Thanksgiving day, my brunch occurs the morning after (and/or the day after that, and/or the day after that).
Not only does the recipe below meet one’s daily mimosa requirement, it also provides a creative way to consume some Thanksgiving leftovers. I’ve only tried it with homemade cranberry sauce (which in our house is chunky, and typically includes fresh grated ginger and a dash of Grand Marnier or orange zest), but I’d be curious to know if canned jellied cranberry sauce also dissolves in sparkling wine.
Now if someone can only find a way to get leftover turkey into a cocktail….
Leftover Cranberry Sauce Mimosa
5 ounces sparkling wine or champagne
1 teaspoon cranberry sauce
orange wheel
Place cranberry sauce in a champagne flute. Sloooowly add sparking wine (or it will bubble over!) while stirring.  Garnish with an orange wheel.

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