|You can eat cranberry sauce, or you can drink cranberry sauce.|
Every holiday should involve a good brunch that includes some version of a mimosa. Since our tummies are reserved for turkey on Thanksgiving day, my brunch occurs the morning after (and/or the day after that, and/or the day after that).
Not only does the recipe below meet one’s daily mimosa requirement, it also provides a creative way to consume some Thanksgiving leftovers. I’ve only tried it with homemade cranberry sauce (which in our house is chunky, and typically includes fresh grated ginger and a dash of Grand Marnier or orange zest), but I’d be curious to know if canned jellied cranberry sauce also dissolves in sparkling wine.
Now if someone can only find a way to get leftover turkey into a cocktail….
Leftover Cranberry Sauce Mimosa
5 ounces sparkling wine or champagne
1 teaspoon cranberry sauce
Place cranberry sauce in a champagne flute. Sloooowly add sparking wine (or it will bubble over!) while stirring. Garnish with an orange wheel.