Simple Cranberry Cocktails

Cranberry cocktails add color and seasonal flavor to any table or party.

Cranberry Martini, a.k.a. the Crantini:
3 and ½ oz vodka- I use Sky, but you can use your favorite
½ oz cranberry liqueur or cranberry juice (cranberry liqueur recipe to follow)
Dried cranberries (crasins) or fresh cranberries for a garnish; I like to soak these in vodka for about an hour prior to serving.

Pour the vodka and cranberry liqueur (or juice) into a cocktail shaker that is filled with ice. Shake well the longer you shake the colder your Crantini will be. Strain into a chilled cocktail glass; garnish by adding a few vodka soaked cranberries.

Cranberry Liqueur
2 cups sugar
1 cup water
1 (12 ounce) package of fresh cranberries
3 cups vodka

Mix the sugar and water in a medium saucepan and cook over medium heat for about 5 minutes, or until the sugar dissolves. Remember to stir constantly so the sugar does not burn. Remove from heat once the sugar is dissolved. Allow the mixture to cool to room temperature.

Use a food processor to finely chop the fresh cranberries (about 2 minutes). Combine the sugar mixture, chopped cranberries, and vodka. Pour the mixture into clean mason jars and secure the lid. This mixture needs to stand for about 3 weeks in a cool dark place. Shake the jars every other day during the 3 weeks.

At the end of 3 weeks strain the cranberry mixture using a cheesecloth-lined sieve. Pour the liqueur into small clean glass bottles. This makes a great gift! Include a tag with the above recipe for making Crantini's! Cranberry Liqueur has a shelf life of 1 year.

Martha Stewart's Pear and Cranberry Mimosa

2 tablespoons dry cranberries
½ cup organic pear nectar
32 ounces Moscato d'Asti wine
8 small sprigs of fresh rosemary
Serves 8

Put the cranberries into a small bowl and add 2 tablespoons of warm water. Soak the cranberries until the water is room temperature. Drain, pat dry and refrigerate until ready to serve.
Divide the pear nectar into 8 tall champagne glasses. Add a few cranberries to each glass and gently pour in the Moscato d"Asti. Garnish each glass with a sprig of rosemary.
Martha's Note: Moscato d"Asti is sweeter than champagne but much lighter than a dessert wine. It is made from Italian moscato grapes, and is just right for this drink- balancing the silky pear and tart cranberries.