Instructions: For the cranberry syrup, grind cranberries in food processor, then add sugar and pulse to combine. Pour sweetened berries into sieve set over empty bowl in refrigerator and drain overnight. Next day, pour syrup through fine sieve to remove any bits of fruit; reserve cranberries for another use. (Makes 1 1/2 cups)

For assembly, combine 1 1/2 tablespoons Cranberry Syrup and 1/4 teaspoon liqueur, if desired, in Champagne flute. Fill with about 2 tablespoons sparkling wine and stir gently to incorporate (if you omit this step, syrup will remain in bottom of glass instead of mixing in with sparkling wine). Top with more sparkling wine. Garnish with whole fresh cranberries. Repeat with remaining glasses.

This recipe yields 16 servings.

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