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Cranberry Bellinis

Cranberry Bellinis

serves 6


200g fresh cranberries

50g caster sugar

150ml orange juice

1 bottle of chilled Champagne or Prosecco


Place the cranberries, sugar and orange juice into a small saucepan.

Simmer on a low heat for 5 minutes until soft and then press through a fine mesh sieve. You should have about 200ml of thin purée. Cover and chill.

To serve, give the purée a stir and then spoon into six glasses, fill with fizz and give it a twizzle to blend.


By Nikki Legon

© Living Magazine