Another mocktail for you—with some sugared holiday cheer! As always, I’d put money on the possibility that these things would be great with a shot of vodka…or perhaps gin on this one?? You’ll let me know?
These have just the right amount of cranberry tang, and they look pretty stunning with those sugared cranberry garnish—those little guys are quite tasty, too.
2 cups cranberries
2 cups sugar, divided
9 cups club soda or sparkling water
Toothpicks or cocktail garnish spears (is that what you call those things??)
- Bring 1-1/2 cups of water and 1-1/2 cups of sugar to a boil in a medium saucepan. Cook until sugar is dissolved.
- Pour in cranberries, then remove from heat. Allow to sit for 30 minutes.
- To make sugared cranberries for garnishing:
- Using a slotted spoon, scoop out 3/4 to 1 cup of cranberries and place them on a cookie cooling rack with parchment paper below. Space them out so that they don’t dry clumped together. Let sit for 1 hour.
- Pour remaining 1/2 cup of sugar in a shallow dish or jellyroll pan, add cranberries, and gently toss to coat.
- To make cranberry syrup:
- Return the saucepan with syrup and remaining cranberries to the stove top over medium heat. Simmer for about 20 minutes, crushing cranberries after a few minutes (once they’re soft) with the back of a fork. Remove from heat.
- Pour crushed cranberries and liquid through a fine meshed strainer into a medium bowl, using the back of a spoon to press out as much syrup as possible. Discard cranberry pulp.
- Refrigerate, covered until cool, about an hour and a half.
- To serve, spoon 2 tablespoons of syrup into a glass, fill with ice, then pour 6 to 8 ounces of club soda or sparkling water. Thread three sugared cranberries onto a toothpick to top the drink.