I must admit we didn’t watch the Golden Globe Awards, in fact, we really don’t watch much television at all. If we do turn it on, its usually to view a cooking show, or a Netflix exclusive (we have loved every episode of Lilyhammer and the New Zealand mockumentary, Short Poppies). However, just because we weren’t recognizing the excellence in film and television along with the rest of America, doesn’t mean we couldn’t enjoy a sparkling, celebratory cocktail.
CRANBERRY MAPLE SPARKLER
1 cup fresh cranberries
1/2 cup dried cranberries
1 cup pure maple syrup
2 cups red wine
1/2 cup light brown sugar
1 vanilla bean, split, seeds scraped
strips of zest from 1/2 lemon
2 teaspoons pink peppercorns, crushed
pinch of coarse salt
2/3 cup granulated sugar
Heat oven to 350F. Put fresh and dried cranberries into a baking dish, set aside. Bring maple syrup, wine, brown sugar, vanilla bean and seeds, lemon zest, peppercorns, and salt to a boil in a medium saucepan, whisking occasionally.
Pour over cranberries. Cover tightly with foil, and bake until cranberries are soft but have not burst, about 10 minutes. Using a slotted spoon, transfer cranberries to a bowl, cover with 1 cup cooking liquid. Let cool completely.
Bring 1/2 cup cooking liquid and the granulated sugar to a boil in a small saucepan, whisking until sugar has dissolved. Reduce heat to low, simmer until liquid has reduced and barely coats the back of a spoon, about 6 minutes. Pour through a fine sieve into a medium bowl. Stir into cranberry mixture. Puree mixture in a blender.
To serve, pour puree into the bottom of a champagne flute, and top with sparkling wine.
Recipe adapted from Martha Stewart