Preparation: Combine ingredients in an ice-filled cocktail shaker. Shake vigorously.
Served: Strain into a champagne flute. Top with Prosecco.
Standard Garnish: Garnish with pomegranate seeds and candied cranberries*.
Drinkware: Champagne Flute
1.5 cups Water
2.5 cups Granulated Sugar
1 (12 oz) bag of Cranberries
1 Cinnamon Stick (optional)
Candied Cranberries Preparation:
In a medium saucepan, combine the water with 1.5 cups of granulated sugar. Place the pan over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat to low and simmer for a minute or two, or until the sugar is dissolved.
Rinse the cranberries thoroughly and pick them over. Discard any malformed of soft berries. Put the cranberries in a large bowl and add the syrup. Place a plate over the cranberries to keep them submerged. Cover and refrigerate for two hours or overnight.
Place a cooling rack in a large, rimmed baking pan. With a slotted spoon, remove the cranberries to the cooling rack. They should be spread out in a single layer. Let them dry for about one hour. They will be sticky, but not wet.
Put the remaining one cup of sugar in a large bowl. Add the cranberries, a few at a time, and toss gently to coat thoroughly.
Use the sugared cranberries immediately or store on a rack in a cool, dry place. Or, place a small bowl of rice in a larger covered container and add the sugared cranberries. The rice will absorb much of the moisture. If the cranberries weep, repeat the sugaring.