Cranberry Prosecco co*cktail Recipe - Cookin Canuck (2024)

Raise a glass to the holidays with this refreshing and delicious Cranberry Prosecco co*cktail! Nothing but natural sweeteners in the syrup.

Christmas always kicks off with the pop of the Prosecco cork. Glasses of bubbly; plates of smoked salmon with cream cheese, crackers and capers; and some sort of ooey, gooey Brie appetizer or fun tuna poke appetizer. Let the holidays begin!

Pouring glasses of Prosecco on the first night that we’re all gathered in the same place has been a family tradition for as long as I can remember. My parents, my husband’s parents, my husband’s brother and girlfriend, and our family of four. For the past 17 years, we’ve come together for the holidays, rotating between three cities – Victoria, Los Angeles and Salt Lake City (now Seattle for us). Prosecco for the adults, sparkling apple cider for the kids.

This year I thought we’d do something extra special with our glasses of bubbly. Enter the cranberry prosecco co*cktail.

By now, you’ve likely heard me rattle on about the ease of making homemade cranberry sauce. Fifteen minutes from start to finish and a thousand times better than anything that comes out of a can. Cranberry syrup is almost as easy. The basic process is the same – simmer the cranberries in a pot with some sort of liquid and sweetener – but with the added step of pressing the cooked mixture through a sieve to produce a smooth syrup.

Make the syrup ahead of time so that it’s cool by the time you’re ready to use it in this cranberry prosecco co*cktail. Actually, the syrup can be made up to a week in advance and stored in the fridge until you’re ready to use it. Because who wants to be making syrup when everyone’s waiting impatiently to “Cheers”?!

When it’s time to serve, drizzle some of the cranberry syrup in the bottom of champagne flutes, then pour the prosecco over top. That’s it! Perfect for any holiday party.

Printable Recipe

Other light, festive holiday recipes:

From left to right: , Spiced Meat Phyllo Pie (Tourtière), and

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