Friends, I don’t know how we got here so quickly, but we did.
2016 is nearly finished. Can we all agree it was a doozy? Let’s raise a glass to reining in the new year with a million possibilities ahead.
I have the perfect drink for such an occasion.
We love Sunday brunching, largely for the booze. This isn’t your average mimosa though. In place of traditional orange juice, we make a reduction/puree of cranberries, orange zest, and pears. Mmm.
The result is a perfectly tart-sweet cocktail that’s ideal for brunching and such occasions as New Year’s Eve. The major perk? It’s naturally sweetened and requires just 5 ingredients. Cheers to that.
We hope you all LOVE this cocktail. It’s:
Easy to make
& Perfect for parties
This would make the perfect NYE cocktail for any parties you’re hosting or attending. They’re so delicious it’s dangerous – watch out. Just one won’t do.
If you’re looking for more NYE cocktail ideas, check out our Easy Traditional Red Sangria, Pomegranate St. Germaine Spritzers, Grapefruit Lime Spritzers, Apple Cider Rooibos Hot Toddy, Chili Cinnamon Bourbon Hot Toddy, Ginger Beer Margaritas, or our Winter Bourbon Smash. And for a trip down memory lane and to hear how this blog came to be, including our toast to 2013 (!!), check out our Pomegranate Lime Spritzers.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Literal cheers, friends!
Pear & Cranberry Champagne Cocktails
- 1 1/2 cups cranberries (~6 ounces as original recipe is written)
- 1/2 medium ripe pear (Bartlett or Anjou // peeled + chopped // ~ 1 cup as original recipe is written)
- 2 tsp orange zest
- 2 Tbsp water
- 2 Tbsp maple syrup (plus more to taste // or sweeten with stevia to taste)
- 1 750 ml bottle slightly dry champagne (I love Argyle Brut, available at Trader Joe's)
To prepare fruit compote/reduction, preheat oven to 400 degrees F (204 C) and add cranberries, pear, orange zest, water, and maple syrup to small baking dish. Toss to combine.
Bake for 20-22 minutes or until the fruit is bubbly and most of the cranberries have burst. Transfer mixture to a food processor or small blender and blend/mix on high until a compote consistency is reached. If needed, add more water to thin (see photo).
Taste and adjust flavor as needed, adding more orange zest for citrusy flavor or maple syrup for sweetness (I added a little more of both).
To remove any residual pulp and give the puree a smoother texture, work through a fine mesh strainer/sieve and into a serving container/jar. This is an optional step that makes the cocktail easier to mix.
Transfer the compote to the refrigerator to chill - about 30 minutes to 1 hour or until cool to the touch.
To serve, add about 2 Tbsp of the compote into each serving glass (champagne flutes are ideal). Top with a bit of champagne. Then use a spoon or stirrer to blend the two together. This will help the fruit mix with the champagne more seamlessly.
Top with more champagne until the flutes or glasses are 3/4 full. Enjoy immediately! You will likely have leftover compote, which will keep for 1-2 weeks in the refrigerator.
*Nutrition information is a rough estimate calculated with the entire bottle of champagne and about 3/4 of the fruit puree.
Nutrition Per Serving (1 of 6 cocktails)
- Calories: 135
- Sodium: 1mg
- Carbohydrates: 10.4g
- Fiber: 1.4g
- Sugar: 6.5g
- Protein: 0.1g