Fresh Cranberry Cosmo Food

FRESH CRANBERRY COSMO

Steps:

• Simmer the water, cranberries, and sugar in a small saucepan set over medium-high heat until the berries begin to pop, approximately 7 minutes.
• Remove from the heat. Puree with an immersion blender, conventional blender, or food processor for 1 minute. Pass the mixture through a fine-mesh strainer directly into a metal 9-by-13-inch pan. Do not press on the skins; simply allow the juice to drip through the strainer. Add the zest and stir to combine.
• Freeze until set, at least 6 hours or up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture.
• Place the vodka, 2 1/2 ounces cranberry granita, and lime juice in a cocktail shaker and shake until the granita melts completely. Pour into a wide-rimmed glass and serve immediately.

KICKIN' CRANBERRY COSMO

Steps:

• In a shaker filled with ice, combine cranberry juice drink, vodka, and lime juice. Shake it up and then strain into a large martini glass.
• Top with a splash lemon-lime soda and garnish with lime, if using. Enjoy!

CRANBERRY COSMOPOLITAN

Steps:

• Fill a cocktail shaker with ice cubes; add vodka, orange liqueur, cranberry juice concentrate and lime juice. Cover and shake vigorously.
• Strain into a martini glass.
• If desired, garnish with an orange peel twist and a fresh cranberry.

FRESH CRANBERRY CITRUS RELISH

Steps:

• Place all the ingredients in the container of a food processor fitted with the metal chopping blade. Process until the mixture is chopped to the consistency you like. Cover and refrigerate.

COSMOPOLITAN CRANBERRY SAUCE

Steps:

• In heavy medium saucepan over moderate heat, combine cranberries, sugar, and 1/2 cup water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to about 3 cups, about 15 minutes.
• Transfer to medium bowl and cool, stirring often, until tepid, about 30 minutes. Stir in vodka and liqueur. Transfer to serving bowl, cover, and refrigerate until chilled and set, at least 2 hours. (Sauce can be made up to 2 weeks ahead and refrigerated.) Serve chilled or at room temperature.