Cranberry Rose Spritzer
Homemade spiced cranberry syrup topped with cranberry juice and Cote des Roses Rose
Ingredients
- 1/2 cup water
- 1/2 cup agave
- 2 cups fresh cranberries
- 3 sprigs rosemary plus more for garnish
- 4 pods cardamom crushed
- 1 inch fresh ginger sliced
- 1 cinnamon stick
Candied Oranges
- 1 cup sugar
- 1/2 cup water
- 1-2 oranges of choice sliced
Instructions
- To make cranberry spiced syrup: In a medium pot add water, agave, cranberries, rosemary, cardamom, ginger, cinnamon stick and bring to a boil. Boil on high for 5 minutes until cranberries burst. Remove from heat and let cool. Remove rosemary, cinnamon stick and cardamom pods.
- To make candied oranges: In a medium saucepan, add sugar and water. Stir until combined, then heat over medium until mixture reaches 225F. Don’t stir the syrup after it boils to avoid crystallization. Add orange slices and reduce heat to a low boil. Press oranges if floating too high and turn slices over occasionally. At 245F, remove the pan from heat. Remove the slices and transfer to a wire rack. Let them cool and dry out for 60 minutes.
- Assembly: Fill each glass about 1/4 - 1/3 of the way up with spliced cranberry sauce. Top with ice, then fill another 1/4- 1/3 of the way with cranberry juice. Top with Rose. Garnish with candied orange slice and rosemary spirt. Enjoy!