Tis the season for lots of food, friends, family and cheer. So I thought I would make things a little more cheery with a cranberry martini. What else should I have done with the extra cranberries I had after making some fresh Thanksgiving cranberry sauce? Exactly… make a martini.
This recipe is much like a Cosmopolitan but better, because we are using fresh cranberries and not concentrated juice from a bottle.
Yield 1 martini
CRANBERRY SIMPLE SYRUP
- 2 cup fresh cranberries
- 3/4 cup water
- Liquid stevia to taste, or 3/4 cup sugar
- 6 ounces vodka
- 1 ounce vermouth
- 2 ounces cranberry simple syrup
- Fresh cranberries, for garnish
- Sprig of rosemary, for garnish
- COMBINE. In a small pot add cranberries and water. Stir, then cover with a lid. Cook on a stove top at medium high heat for 7-10 minutes or until cranberries "pop."
- REDUCE. Reduce heat to low and mash cranberries with a spoon. Cook for another 5 minutes, until you notice the mixture starting to gel on the sides of pot.
- STRAIN. Pour mixture through a fine mesh strainer. This will be your simple syrup for the martini.
- COMBINE. Ice, vodka and cranberry syrup to a cocktail shaker. SHAKE well.
- POUR. Pour into a chilled martini glass.
- GARNISH. Garnish with a sprig of rosemary and cranberries.
- SAVE. Save the remaining cranberry mixture after straining for jam or for a traditional cranberry sauce.
- CRANBERRY SAUCE. To make the cranberry sauce, use remaining mixture with a dash of lemon juice and more sweetner, if desired. I like it as is... A little sweet, a little tart.