Recipe: Santa's sidecar
(Kirk McKoy / Los Angeles Times)
Total time: 25 minutes, plus cooling time for the compote
Note: Adapted from Zahra Bates, Providence
1/2 pound fresh cranberries
1 ounce fresh orange juice
1 to 2 ounces fresh lemon juice
1/2 cup sugar
2 tablespoons loosely packed sage leaves
1 ounce peeled ginger, chopped
In a medium saucepan, combine the cranberries, orange juice, lemon juice, sugar, sage leaves and ginger, with enough water to cover the fruit completely (about 11/2 cups). Cover and bring to a boil, then remove the cover and simmer until the berries are softened, about 15 minutes. Remove from heat and cool completely. This makes about 3 cups. The compote will keep, covered and refrigerated, for up to 1 week.
Sugar, for rimming the glass
21/2 ounces brandy
1/4 ounce orange liqueur (Bates uses Cointreau)
1 heaping tablespoon cranberry compote
Rim a martini glass with sugar. (Moisten the glass with water or lime juice before dipping it into sugar.) In a cocktail shaker with ice, combine the brandy, orange liqueur and compote. Shake and strain in the prepared martini glass and serve immediately.
Each cocktail: 197 calories; 0 protein; 6 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 5 grams sugar; 1 mg. sodium.
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.