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.