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Best Festive Cranberry Orange Mimosa Bar Recipe

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A festive cranberry orange mimosa bar that’s quick to set up and perfect for holiday gatherings. Tart cranberry, sweet orange, and bubbly Prosecco come together in a customizable drink station that guests love.

Ingredients

Scale
  • 1 cup fresh or frozen cranberries (about 100g)
  • 1/2 cup granulated sugar (100g)
  • 1 cup fresh orange juice (240ml), about 3-4 large oranges
  • 1/2 cup water (120ml)
  • Zest of 2 oranges
  • 1 tablespoon fresh lemon juice (15ml)
  • 1 bottle (750ml) Prosecco or Champagne, Brut or Extra Dry
  • 1 cup fresh cranberries (about 100g), for garnish
  • 2–3 oranges, sliced into thin rounds or half-moons
  • 4–5 fresh rosemary sprigs
  • 1/2 cup pomegranate arils (about 85g)
  • Granulated sugar or sanding sugar for rimming glasses (optional)

Instructions

  1. Make the cranberry orange syrup base: In a medium saucepan, combine the cranberries, sugar, water, and orange zest. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly.
  2. Strain the syrup: Set a fine-mesh strainer over a bowl or large measuring cup. Pour the cranberry mixture through the strainer, pressing gently on the solids with the back of a spoon to extract as much liquid as possible. Let cool for about 10 minutes. Discard the solids or save for another use.
  3. Add the citrus: Stir in the fresh orange juice and lemon juice. Taste and adjust sweetness or tartness as needed.
  4. Chill the base: Transfer the cranberry orange mixture to a pitcher or jar and refrigerate for at least 30 minutes, or up to 3 days.
  5. Prepare the garnish bar: Thread 3-4 fresh cranberries onto small skewers, alternating with tiny rosemary sprigs if desired. Slice oranges into thin wheels or half-moons. Place pomegranate arils in a small bowl. If rimming glasses, pour about 1/4 cup of sugar onto a small plate. Run an orange slice around the rim of each glass, then dip into the sugar.
  6. Assemble the mimosas: For each serving, fill a glass about one-third full with the cranberry orange base. Top with chilled sparkling wine or chosen bubbly. The ratio is roughly 1 part base to 2 parts bubbles.
  7. Garnish and serve: Drop a few fresh cranberries into the glass, add an orange slice or wheel, and tuck in a rosemary sprig. If using skewers, rest one across the rim. Serve immediately.

Notes

Use dry bubbly (Brut Prosecco or Champagne) to balance the tart cranberry. Make sure the cranberry base is properly chilled before adding sparkling wine to keep bubbles from going flat. For a non-alcoholic version, use sparkling apple cider, ginger ale, or club soda. The cranberry orange base can be made up to 3 days ahead and stored in the refrigerator.

Nutrition

Keywords: cranberry orange mimosa, holiday mimosa bar, festive drink, brunch cocktail, Christmas mimosa, New Year's mimosa, cranberry mimosa

Find it online: https://lemonydrinks.com/best-festive-cranberry-orange-mimosa-bar-recipe/