I’m coming down from celebrating our 5 year wedding anniversary last night! Zan surprised me with the most incredible night ever. He took me to dinner at The Ranch and while we were eating said, “You know what would make this night even better? On the floor tickets to Michael Bublé” and I about died. Yes, I’m admitting I’m a fan and I especially love his holiday album! It was the best date we’ve ever had and a perfect way to kick of the holiday week! Speaking of the feast we’re about to devour in just a few days, cranberry sauce is usually a staple at most Thanksgiving tables. I’m not a huge fan of cranberry sauce from a can… I’m full of confessions today : ) I like making it with fresh cranberries, some sugar and usually orange juice. This year Cate told me about one she made with Champagne and I had to try it! I’m all about poppin’ bottles when cooking. I loved the flavor of this sauce and it’s definitely going on our Thanksgiving table this year! Maybe Michael Bublé will show up for some. ; ) Recipe below
Champagne Cranberry Sauce
1 cup Champagne
2 bags fresh cranberries
2 cups sugar (seems like a lot, but I promise it will be tart without it!)
2 tablespoons fresh orange juice
1 tablespoon orange zest
In a medium sauce pan, boil the Champagne and sugar until sugar is dissolved.
Add the cranberries and bring to a simmer for about 20 minutes or until the berries start to pop.
Once they’re cooked, add the orange juice and transfer to a blender.
Pulse a few times until the berries are broken down. You want a little bit of a chunky texture, so don’t blend too well ; )
Garnish with orange zest and enjoy!