Cranbellinis: The Holiday Breakfast of Champions

Elizabeth Keyser

We’re toasting the morning’s cooking with delicious cranbellinis made with homemade cranberry syrup.

Chill your sparkling wine. Warm sparkling wine doesn’t do anybody any good.  We used our favorite inexpensive cava.

Simmer cranberries with sugar and water and a pinch of salt until they’ve released their juices (taste it), about  15 minutes. Strain, pressing on the cranberries with a wooden spoon to release more juice. Taste again. If you want it sweeter, add sugar and stir until dissolved.  To cool quickly, pour the syrup into a metal bowl and place into a larger bowl filled with ice and water. 

Add a tablespoon of syrup to empty champagne flute, add champagne, and let the festivities begin.

Happy Thanksgiving!