This Holiday Cranberry Mimosa recipe is part of a Friendsgiving series brought to you by the Friendsgiving with French’s® program #RealFlavorsHaveCrunch
Check out the last post (Bacon Jalapeno Popper Creamed Corn Gratin) and stay tuned for another recipe for the ultimate Friendsgiving soon!
Hosting holiday parties, definitely my thing. Punctuality, not so much.
I’m predictably behind in preparing for my Friendsgiving this weekend: I didn’t have time to bake the biscuits and freeze ‘em on Monday like I’d planned, I completely forgot to take the turkeys out to thaw when I should have, and I still haven’t solidified exactly what desserts I’m going to throw together. A few years ago, I would be starting to panic right about now.
But I’ve got that Bacon Jalapeno Popper Creamed Corn Gratin in the freezer and a stockpile of champagne, cranberry sauce, and OJ, so I’m not stressing.
If there is one holiday hosting tip I can lend, it’s that being on time is the least important part. No matter how perfectly you plan, there will always be setbacks in getting everything done when expected, so give yourself a little timing leeway in the form of small snacks and, most importantly, mimosas.
Making mimosas (or just setting out the ingredients) takes hardly any effort at all but will keep your guests occupied and happy even if the main event is a little delayed. Or let’s be honest, a lot delayed. It seems intentional when you have drinks to go around, like “Oh the food will be ready after mimosa time!”
And even if your friends don’t believe it’s intentional, trust me when I they won’t complain.
By the way, since we’re making those mimosas, we might as well make them extra festive and flavorful by dropping a little cranberry sauce in the bottom and garnishing with sugared rosemary! You’ve got cranberry sauce on hand for your Friendsgiving anyway, after all, and bringing the fall theme to your drinks will make the whole fête even more fun... and delicious.
I know I’m focused in on Friendsgiving right now because mine is right around the corner, but these Holiday Cranberry Mimosas would also be great for actual Thanksgiving, or for using up Thanksgiving leftovers, or even for drinking on Christmas morning while you unwrap presents. (Not to mention, the sugared rosemary kind of looks like little snow-capped Christmas tree branches, doesn’t it?)
So add them to your holiday menu, and don’t forget to also incorporate some added excitement with French’s Crispy Jalapenos while you’re at it. Cranberry sauce spiked mimosas and crispy-topped casseroles with a kick sure sounds like an awesome way to celebrate to me... even if the turkey isn’t cooked on time.
- 1 bunch fresh rosemary, divided into sprigs
- ½ cup simple syrup
- ½ cup granulated sugar
- ½ cup cranberry sauce
- 1 (750 ml) bottle chilled dry sparkling wine
- 3 cups (750 ml) chilled orange juice (freshly squeezed is best)
- Orange wheels, to garnish
- Line a baking sheet with parchment paper and set aside.
- Dip the rosemary sprigs, one at a time, in the simple syrup. Let the excess drip off and roll the rosemary in the granulated sugar, to coat. Place on a baking sheet and repeat for all of the rosemary. Refrigerate for 5 minutes.
- Drop a spoonful of cranberry sauce in the bottom of each champagne flute. Fill the champagne flutes ½ full with orange juice. Top with sparkling wine. Garnish with the sugared rosemary and orange wheels.
- Prep Time: 10 mins