Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Recipe courtesy of Chuck Hughes
and
Chuck Hughes
Watch how to make this recipe.
Cranberry, Orange and Prosecco
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- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 63 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 11 mg
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 415
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 4 g
- Sugar
- 63 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 11 mg
Ingredients
Directions
- In a saucepan, cook the cranberries with the sugar until they render some juice, about 5 minutes. Let cool to room temperature.
- On a work surface, use a knife to cut the peel from the oranges. Cut between the membranes and divide into sections (supremes).
- When ready to serve, pour a spoonful of the cranberry mixture in a glass with a few orange supremes. Top with prosecco.
