Jaw Droppingly Good Cranberry Mimosa

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I love my readers! No really, all caps, boldface, italic LOVE!

I especially adore it when people make my recipes, tell me about it, and then even go so far as to use the leftovers for a new creation of their own! That is a trifecta, in my playbook.

And today’s recipe is just that — contributed by a longtime reader, using the leftovers from a ShockD recipe. Swoon.

Susan Stout of Newbury Park, Calif. who sometimes comments as Suebaby on the blog, sent this, which I consider to be a love letter:

“I am actually excited to have something to share with YOU for a change…something that used your cranberries and was SO good… I had to send it to you to try. SqueeeEEEE, it is GOOD. And super duper simple!

We had our Thanksgiving early this year (last weekend) and as part of the preps, I made your awesome Hall of Fame Cranberries and doubled up the recipe. There wasn’t much left after 15 people demolished them, but there WAS enough for…. drumroll… making jaw-dropping Cranberry Mimosas. I was cleaning up the next day, and had some leftover berries and a half a bottle of bubbly and thought, “Why not?” And dumped them in a glass together — about a tablespoon of cranberries and topped it off with bubbly (adjust to taste). SO GOOD! So good. The combination of tart, sweet cranberries plus the hint of spices really perked up the champagne and was just too delicious to have just one (hic). We used Barefoot Moscato Sparkling Wine since that’s what we had on hand, but if you’re not a fan of that particular one, this would work beautifully with any semi-dry champagne or sparkler. For a brunch, around the Turkey Day table or that peaceful yearned-for moment when you fiiiiinally get to put your feet up at the end of the feast, I hope you enjoy this as much as I did (and will again soon, believe you me).

I even attached a photo so you can see (a) the beautiful cranberry color of the aforementioned mimosa, and (b) what a raving redneck Philistine I am for adding ice and slurping these from a normal wine glass. So be it. Yeehaw!”

😛 Susan, you just made my day, my week, my month and my year!

For those who like their recipes in recipe format, here you go.

Recipe: Jaw Droppingly Good Cranberry Mimosa

Summary: What to do with leftover Best Ever Cranberry Sauce? Use it to color and perk up sparkling wine for a spiced pink Cranberry Mimosa.

Ingredients

Leftover Best Ever Cranberry Sauce
Sparkingly wine (domestic or champagne, your choice)

Instructions

Add 1 tablespoon cranberry sauce to a champagne flute or wine glass. Add sparkling wine and serve!
Serves 1.

Source

Recipe by Susan Stout of Newbury Park, Calif.

Preparation time: 1 minute
Diet type: Vegetarian
Number of servings (yield): 1
Culinary tradition: USA (Nouveau)

But wait, Susan isn’t done with her suggestions for repurposing the cranberries!

“Also quite by accident, I discovered that them same berries make a rather kickazz topping for white chocolate cheesecake (forgot to mention that earlier too). Just sayin’. I am a fan.”

Thank you, Susan. I’m having this drink for Thanksgiving, and I’m searching the pantry for white chocolate chips to make a cheesecake, too!

Tagged as: alcoholic drink, Best Ever Cranberry Sauce, cranberries, cranberry sauce, Thanksgiving