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1 lime, halved
2 tbsp. sugar
1 c. sweetened cranberry juice
1 bottle champagne
12 fresh cranberries
4 small sprigs fresh rosemary
Rub rims of champagne flutes with lime and dip in sugar. Pour 1/4 cup cranberry juice into each glass and top with champagne.
Use a toothpick to poke a hole through cranberries. Thread rosemary skewer through cranberries and garnish mimosas.
1 1/2 cups cranberry juice cocktail
1/2 cup sugar
2 cinnamon sticks
2 pieces star anise
3 cups dry red wine (such as Merlot or Cabernet Sauvignon)
1/2 cup fresh cranberries
In a large saucepan, combine the cranberry juice cocktail, sugar, cinnamon sticks, and star anise. Simmer for 15 minutes.
Stir in the wine and cranberries and bring back to a simmer. Serve warm.
2 cups cranberry juice cocktail
2 cups sparkling apple cider
2 1/3-ounce packages strawberry-flavored Pop Rocks candy (optional)
In a large pitcher, combine the cranberry juice and cider.
Cut 1 strawberry in half, rub the rims of 4 glasses with the cut pieces, and dip the rims in the Pop Rocks to coat (if using).
Serve the juice mixture over ice in the prepared glasses. Garnish with the remaining whole strawberries. (For an adult version, add 1 ounce vodka to each drink. Enjoy after the kids go to sleep.)
1 1/2 cups (12 ounces) vodka, chilled
2 cups (16 ounces) cranberry juice cocktail, chilled
2 cups (16 ounces) pomegranate juice, chilled
3 tablespoons fresh lime juice
In a large punch bowl or pitcher, combine all the ingredients. (You can cover and refrigerate for up to several hours.) Add ice and ladle into martini glasses or plastic party cups.
1/2 cup sugar
3 tablespoons lime juice
2 cups cranberry juice
3 cups seltzer
1 cup ginger ale
1 pint raspberry sorbet
In a small saucepan over high heat, combine the sugar and 1/2 cup of water. Bring to a boil and cook until slightly thickened, about 2 minutes. Remove from heat and add the lime juice. Let the lime syrup cool to room temperature.
In a large pitcher, combine 1/2 cup of lime syrup with the cranberry juice, seltzer, and ginger ale. To serve, pour into glasses and top with scoops of raspberry sorbet.