Cranberries put a holiday twist on a classic mimosa. Drier champagnes or sparkling wines are lower in sugar. Making cranberry juice from scratch with sweeteners like maple syrup or honey is a natural alternative to commercial cranberry juice. Prepare the cranberry juice the night before serving. 

Yield: 4 to 8 servings

4 cups homemade (recipe below) or store-bought cranberry juice
1 cup orange juice
1 bottle drier champagne, such as Ultra Brut 
Rosemary sprigs for garnish

Fill four champagne flutes or glassware of choice approximately halfway with cranberry juice. Add 2 Tbsp orange juice to each glass.

Top each glass with champagne. Garnish with sprig of rosemary. Refill as desired.

Homemade Cranberry Juice

3 cups fresh cranberries
3 cups water
½ cup pure maple syrup or honey

Put fresh cranberries and water in a pot and bring to a boil. Turn heat to low and simmer for approximately 15 minutes until the berries soften  and pop.

Using a fine mesh strainer or cheesecloth, strain the berries and return the juice to the pan. (Use leftover cranberries in smoothies, yogurt or relish.)

Gradually add maple syrup or honey until desired sweetness is achieved. Heat on low until
sweetener dissolves.

Pour juice into an airtight bottle and refrigerate.

Recipe courtesy of Sheila Julson.

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