Cranberry Bellini
‘Tis the season to add the tartness of cranberries to the menu. While I offer the Cranberry Cooking cookbook full of super simple recipes, I share here a yummy way to start a day with the zing of cranberries.
For a holiday brunch, a Mimosa is popular, but the Bellini is even yummier, featuring peach puree and prosecco sparkling Italian wine, plus a touch of raspberry, which is actually a formerly “secret ingredient.”
We’re bringing it forward now for the holidays as a Cranberry Bellini. Be sure to start with well-chilled ingredients.
Cranberry Bellini
½ c cranberry juice
1 c peach nectar
1 bottle prosecco (or other sparkling white wine)
Combine cranberry and peach; keep chilled till needed. Pour into tall flutes or martini glasses till just ¼ full. Top with prosecco; garnish as desired. Serve immediately. Makes 6-8 servings.
KISS Notes: I sometimes like to rim the glass with cinnamon sugar. Garnish
Cranberry Pearrini
with a wedge of lime, a slice of fresh peach, or “shrub”-style with a couple tiny scoops of raspberry (and peach) sorbet or sherbet. A nice variation for this drink is the Cranberry Pearrini. Make as above but replace the peach nectar with pear nectar. Garnish with fresh mint leaves and a large fresh raspberry.
For other great cranberry recipes to take you from appetizers and tapas to entrées, side dishes, and desserts, check out Cranberry Cooking. 
It’s part of a series of 8 pocket cookbooks, all featuring easy recipes to help you star in the kitchen. They’re all available from Amazon, Barnes & Noble, and more. (If you buy one on Amazon, you can also get the digital edition FREE!) Have a wonderful Thanksgiving!
