Cranberry Prosecco Cocktail

This recipe was on the back of a Cuisine at Home magazine a few years ago. It seemed like just the kind of drink to start Thanksgiving off with-- bubbly and festive but not too sweet and actually rather sophisticated. It's delicious and I will give you the recipe as written with only two further thoughts:

1) This only makes enough for about 6 drinks- I'd advise on a double recipe.
2) Don't discard the fruit pulp after you've squeezed the juice out of it. As my dad and I discovered it's delicious and can be served with your meal as a relish.

One last thing- the photo is part of the image that appeared in the magazine as I didn't have any photos of my own. Recipe after the jump.

Cranberry Prosecco Cocktail
Serves 6, easily doubled
From Cuisine at Home

1.5 C. fresh or frozen cranberries (reserve 6 berries)
1 C. cranberry juice cocktail
1 C. sugar
juice and peel of one orange
1 bottle Prosecco or your favorite sparking white wine

- Pulse cranberries and juice in a food processor or blender until the berries are roughly chopped.

- Add berry mix, sugar and juice and peel of the orange to a small saucepan and simmer for about 10 minutes or until syrupy. Strain syrup and cool to room temperature.

- When ready to serve add 1-2T. syrup to your glasses than top with the sparking wine. Add a reserved berry and serve.

Two tips- use a fine mesh strainer to strain the syrup and don't chill the syrup, leave it at room temperature or it will thicken.