1 (750ml) bottle of Balance Winemaker’s Selection Chenin Blanc, chilled
250ml fresh squeezed orange juice
Orange slices and cranberries for garnish
CRANBERRY SYRUP RECIPE
1 and 1/4 cups fresh or frozen cranberries
1/2 cup granulated sugar
1/2 cup water
In a small saucepan, bring all the ingredients for the simple syrup to a simmer.
Turn the heat down to low and let the cranberries steep for about 10 minutes.
Pour the mixture through a strainer and discard the cranberries.
Cover and chill the simple syrup in the fridge until cold.
The syrup may be made several days in advance.
Add 3 tablespoons of orange juice to the bottom of each champagne flute.
Add 1-2 tablespoons of the cranberry simple syrup to each champagne flute depending on how sweet you want it.
Top the champagne flutes off with Chenin Blanc.
Garnish with an orange slice and a couple cranberries.