Jingle Juice Martinis with Candied Cranberries
A festive way to serve a new favorite Christmas cocktail. Clear plastic Christmas tree ornaments can be found at your local craft store. Make a batch of martinis, refrigerate them until party time, and then let your guests serve themselves. How fun!
For the candied cranberries:
½ cup water
1½ cups sugar, divided
1 cup fresh cranberries
Fresh rosemary fronds
In a small pot, mix ½ cup water with ½ cup sugar. Cook over medium heat until sugar is melted. Set aside to cool. Place 1/3 cup sugar in a shallow bowl. Add cranberries to the cooled sugar-water mixture and toss to coat well. Using a slotted spoon, add a few cranberries at a time to the bowl of sugar. Toss to coat. Let candied cranberries dry on baking racks. Repeat, changing sugar when it gets too wet to stick, until all of the cranberries have been covered in sugar. Store remaining berries in a covered container for 2 to 3 days. Do not refrigerate. Skewer cranberries with rosemary just before serving.
For the martinis:
1 cup cranberry juice
1 cup coconut flavored vodka
Combine all ingredients in a small pitcher. Pour into (washed and completely dry) plastic Christmas ornaments. Refrigerate until ready to serve. Serve in a martini glass with a candied cranberry skewer. Serves 3 to 4, depending on the size of your ornaments.