While I’ve been spending as much time as I can this week disconnecting and cherishing the end of year down time, I want you to know that I’ve truly enjoyed this year together and I don’t take it lightly the time you spend here with me. Thank you from the bottom of my heart!
My wish for you is so much love, joy, and abundance in the year to come. May you always know your full worth, and the value you add to the world just by being you.
Cheers to a Very Happy New Year!
Adapted from Cranberry Kir Royale by Tyler Florence
1 cup frozen cranberries
1 cup frozen raspberries
(plus 1/2 cup mix of cranberries and raspberries for garnish.)
1/4 cup sugar
2 tablespoons orange juice
1 teaspoon orange zest
1 bottle champagne
Add cranberries, orange juice, zest and sugar to a large pan and set over medium heat until berries break-down slightly and liquid is syrupy – 12 to 15 minutes.
Pour into a blender and process* (see directions for this step at the end). Be careful of the hot liquid expanding when you blend – use a towel over the top of the blender.
I added a little bit of 100% cranberry juice while blending to thin the syrup slightly.
Strain and discard any solids then set aside and cool.
Pour 2 tablespoons of cranberry-orange syrup into the bottoms of 4 chilled champagne glasses. Add a few cranberries to each glass and gently top off each glass with champagne.
*Note: when blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Champagne is for special occasions and this year together deserves a big toast…