Tis the season to be holly jolly.
Since we’ve been engaged, we’ve been gifted at least five bottles of champagne. After powering through the first two bottles, we were getting a little tired of the same-old champagne flavor. Some I turned into strawberry champagne jell-o shots. Another bottle I turned into champagne cupcakes.
But with our nicest bottle of champagne, I decided to class it up a little bit with Grand Marnier soaked cranberries.
For about a week, I soaked fresh cranberries in a mason jar filled with Grand Marnier. When the cranberries are plump and sufficiently alcoholic, it’s time to serve them in a glass of champagne (or eat them straight!).
Grand Champage Cocktail
- 1 bottle champagne
- 2 cups Grand Marnier
- 2 cups fresh cranberries
- ½ cup sugar
- Rinse the cranberries of any debris. Place into a large mason jar and pour on the Grand Marnier until the cranberries are mostly covered (cranberries float, but with enough alcohol, they should start sinking). Soak the cranberries at least 24 hours or up to one week for best results.
- Strain the remaining Grand Marnier into a second mason jar.
- Dip each champagne glass into the Grand Marnier syrup. Let the excess drip off and then drip the edge into sugar and flip upright.
- Add about 2 tablespoons of the cranberry infused Grand Marnier into each champagne glass.
- Add about 8-10 cranberries to each glass. Fill the glasses 3/4 of the way full with champage. Serve chilled and enjoy!