In the dead of winter, I crave something bright and lively to lift the spirits. This cranberry mimosa does just that, with its burst of tartness and festive color.
It’s not your typical brunch drink, but it’s become my go-to for holiday mornings or any time friends gather. The smell of fresh cranberries and citrus fills the room, making everyone lean in closer.
There’s something about the chill of the glass in your hand and the pop of bubbles on your tongue that feels like a tiny celebration—no matter the season.
focusing on the sensory joy of the tart cranberry flavor contrasted with bubbly sweetness, especially during winter gatherings.
Why This Drink Matters to Me
- I’ve always loved the color of cranberries—so fiery and alive.
- Crushing those fresh cranberries releases a smell that’s both tart and sweet—pure winter.
- This drink reminds me of mornings at my grandma’s house, where she’d always have fresh fruit and bubbly.
My Inspiration for This Cranberry Twist
- Early in winter, I was experimenting with holiday cocktails and kept coming back to the idea of bright, tart flavors. Cranberries seemed perfect—vivid, seasonal, and a little unexpected in a mimosa.
- Seeing the deep red of the juice against the bubbly gold of champagne feels festive and grounding at the same time.
- It’s a simple recipe, but the sensory experience makes it feel special—bright, crisp, and just a little bit wild.
A Brief History of Cranberries and Mimosas
Cranberry juice was originally used by Native Americans for medicinal purposes.
The mimosa cocktail dates back to the 1920s, originating in France.
Fresh cranberries are best for this drink, as canned ones are too sweet and dull in flavor.
Adding a splash of orange liqueur enhances the citrus brightness, a nod to classic brunch drinks.
This drink’s vibrant red color makes it a popular choice for Valentine’s Day or winter celebrations.
Breaking Down the Key Ingredients
- Fresh cranberries: I love their bright, tart flavor; use frozen if fresh is unavailable.
- Champagne: I prefer a brut for dryness, but prosecco adds a sweeter touch.
- Orange liqueur: Cointreau or Grand Marnier adds depth, but you can skip for a lighter sip.
- Honey or simple syrup: Balances tartness, but adjust to taste.
- Garnishes: Fresh cranberries or citrus peels add visual appeal and aroma.
Ingredient Spotlight: Cranberries & Champagne
Champagne: Bubbles are lively, with a crisp, dry finish that lifts the tart cranberry flavor.
- Cranberries: They’re firm, with a tart, slightly bitter taste that brightens the drink.
- During cooking, cranberries release a deep red juice and a fresh aroma of citrus and earth.
- They can stain, so handle carefully and use a sieve to strain the juice.
Orange liqueur: Adds a warm citrus note, with a fragrant, slightly sweet aroma that balances the tartness.
- Champagne’s effervescence adds a lively texture, and its slightly yeasty aroma complements the fruit.
- Use well-chilled champagne to prevent flatness and keep the drink sparkling and refreshing.
- Avoid overfilling glasses—bubbles need room to dance.
Substitutions to Suit Your Pantry and Mood
- Dairy-Free: Use sparkling water or a citrus-flavored soda for a bubbly, tart alternative.
- Sweetener: Maple syrup or agave nectar can replace honey for a different flavor profile.
- Fruit: Pomegranate juice or cherry syrup can switch up the tartness and color.
- Alcohol-Free: Omit the orange liqueur and use a splash of orange juice for a mocktail.
- Champagne: Use sparkling water or non-alcoholic sparkling drinks if avoiding alcohol.
How to Make the Perfect Cranberry Mimosa
Equipment & Tools
- Saucepan: Cook and simmer cranberries.
- Fine sieve: Strain the cranberry juice.
- Flute glasses: Serve the mimosa elegantly.
- Spoon or muddler: Press cranberries to extract juice.
- Chiller or ice bath: Cool the juice quickly.
Step 1: Fill a saucepan with 200ml (¾ cup) of fresh cranberries, 100ml (⅓ cup) of water, and a tablespoon of honey.
Step 2: Bring to a gentle boil over medium heat (around 80°C/175°F). Let simmer until cranberries burst, about 10 minutes.
Step 3: Strain the mixture through a fine sieve, pressing gently to extract all the juice. Chill the juice thoroughly.
Step 4: When ready to serve, pour 3 ounces of chilled cranberry juice into each flute glass.
Step 5: Add a splash (about ½ ounce) of orange liqueur to each glass for depth.
Step 6: Top off with 5 ounces of chilled champagne or sparkling wine. Pour gently to preserve bubbles.
Step 7: Garnish with a few fresh cranberries or a twist of orange peel for extra flair.
Serve immediately while bubbly, garnish last minute with fruit, and enjoy fresh.
How to Know It’s Done
- Cranberry juice should be deep red and fragrant with citrus.
- Champagne should be bubbly and cold, with a fine, persistent fizz.
- The drink should be tart but balanced, not overly sweet or sour.
Top Tips for a Flawless Cranberry Mimosa
BUBBLES: Pour champagne slowly to keep the fizz lively.
BRIGHTER FLAVOR: Add a dash of lemon juice to the cranberry mixture.
CRUSHING CRANBERRIES: Use a muddler for more juice extraction.
COLD IS KEY: Chill all ingredients thoroughly before mixing.
GARNISH GLEE: Use fresh cranberries or twist of orange for visual pop.
Common Pitfalls and How to Fix Them
- FORGOT TO CHILL THE CHAMPAGNE? → Keep it in the fridge until ready to serve.
- DUMPED TOO MUCH CRANBERRY JUICE? → Dilute with a splash of sparkling water.
- OVER-TORCHED THE CRANBERRIES? → Use a fresh batch, or just add a bit of lemon zest for brightness.
- MISJUDGED THE SUGAR? → Balance with a touch more honey or a squeeze of fresh lemon.
Fast Fixes for Common Problems
When bubbles fade, add a quick splash of sparkling water.
If the drink tastes flat, gently swirl in a little more champagne.
Splash a few drops of lemon juice if too tart.
Patch over bitter flavor with a drizzle of honey.
Shield from heat: Keep the drink cold, especially in warm rooms.
Prep, Store, and Reuse for Future Cheers
Cranberry juice can be made ahead and stored in the fridge for up to 2 days.
Assemble the drink just before serving to preserve the bubbles and freshness.
Cranberry juice can be frozen in ice cube trays for quick use in future drinks.
Refrigerate leftover juice and re-gasify with fresh champagne or sparkling water.
Why I Love This Cranberry Mimosa in the Dead of Winter
What makes this cranberry mimosa different from a regular one? It uses fresh cranberry juice and a splash of orange liqueur for a tart, vibrant twist.
Can I make this ahead? Yes, prepare the cranberry juice mixture a day in advance and assemble just before serving.
Is it sweet or dry? It’s more on the tart side, thanks to the cranberry, with a gentle bubbly sweetness from the champagne.
Can I use sparkling water instead of champagne? Sure, it’s a lighter, more refreshing version, but the bubbles won’t be as persistent.
What type of champagne is best? A dry brut works best, but a prosecco can also do if you prefer a sweeter note.
How do I ensure the cranberry juice isn’t too bitter? Use fresh, ripe cranberries and balance with a touch of honey or simple syrup.
Can I add other fruits? Absolutely, slices of orange or a few pomegranate seeds add nice color and flavor.
What if I don’t have orange liqueur? Use a splash of orange juice or skip it, but the liqueur adds depth.
How do I prevent the bubbles from going flat quickly? Serve immediately after assembling and keep the champagne cold.
Is this suitable for brunch? Very much so, it’s lively, pretty, and a bit festive, perfect for a late morning toast.
Cranberry Mimosa
Ingredients
Equipment
Method
- Place the cranberries and water in a saucepan and bring to a gentle simmer over medium heat, listening for the cranberries to start bursting and releasing their deep red juice, about 10 minutes.
- Strain the cooked cranberries through a fine sieve, pressing gently to extract all the vibrant juice. Discard the solids and chill the cranberry juice until thoroughly cold.
- Add the honey to the warm cranberry mixture if desired, stirring until fully dissolved to balance the tartness. Let it cool to room temperature, then refrigerate until very cold.
- When ready to serve, pour 3 ounces of the chilled cranberry juice into each flute glass.
- Add a splash (about ½ ounce) of orange liqueur to each glass for depth and citrus aroma.
- Gently top off each glass with 5 ounces of chilled champagne, pouring slowly to preserve the lively bubbles and prevent overflowing.
- Garnish each drink with a few fresh cranberries or a twist of citrus peel for a festive touch and aromatic flair.
- Serve immediately while the drink is bubbly, colorful, and perfectly refreshing.
Notes
And honestly, once you’ve tried it, you might find yourself craving that perfect balance of tart and bubbly more often, especially when the skies are gray and the days are short.
Founded by Rachel Morgan, a proud home cook and foodie from Austin, Texas, this blog is all about transforming everyday meals into moments of joy.