TGOC have been very busy celebrating with family and friends, being abroad and even moving house. We've been neglecting you and for that we are truly sorry but we will be back in full force in the New Year. To make up for our heinous blog related crimes we're going to give you a very seasonal recipe for you to enjoy and impress your guests tomorrow night. The clues in the name - it's a bellini but with cranberry instead of peach - and uses up leftover christmas stuff.
Cranbellini (serves 6)
1 bottle good champagne / prosecco
200g cranberries
50g caster sugar
100ml clementine juice (though you can use any other small, easily peelable citrus fruit)
sugar syrup to taste (equal parts sugar & water)
To make the purée:
- Put the cranberries, sugar and juice in a saucepan and simmer over a low heat until the cranberries are soft.
- Zizz them up with a hand blender and strain the seeds etc out through a strainer (this can be done without the hand blender but is a bit more effort).
- The mixture will be quite thick so lengthen with sugar syrup or more juice to taste - I like mine quite dry so tend to just add a bit of cold water.
- Pop the purée into a little jug that's easy to pour from and chill in the fridge while waiting for guests to arrive.
To make the cocktail:
- Pour a little of the purée into a champagne flute (about 1/4 of the glass), top with the fizz and give it a quick stir.
Simple, elegant and delicious.
Happy New Year!
K&K xxx
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