Candied Cranberry Pomegranate Prosecco Spritzers
Prep time
Cook time
Total time
A DELICIOUS and festive holiday cocktail! Candied cranberries and easy pomegranate syrup in bubbly Prosecco.
Recipe type: Beverage
Cuisine: Cocktail, Holiday
Serves: 5-6 cocktails
  • 12 oz fresh cranberries
  • 8 oz pomegranate juice
  • 1 bottle Prosecco or dry Champagne
  • 1 cup sugar, divided
  • ½ cup water
  1. Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat. Stir until the sugar dissolves, about 2 minutes. Add the cranberries and stir to coat evenly. Reduce heat to low and cook for another 2-minutes. Be sure to not let the cranberries burst. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour.
  2. Add the pomegranate juice to the sauce pan and let simmer on medium to medium low until reduced by half, about 10 minutes. Stir occasionally.
  3. Working in small batches, coat the cranberries in remaining ½ cup sugar until well coated; let dry for at least 1 hour.
  4. Prepare the drinks with 1 part pomegranate syrup to 3 parts Prosecco.
  5. Serve with candied cranberries as a garnish or in the glass. Or both!
*Candied cranberries are best eaten fresh or within a day. Store on the counter loosely covered with a paper towel so they stay crisp.

*Use leftover cranberries in oatmeal, on ice cream, or serve as a party snack.
Recipe by Carrots and Flowers at