Party prepped: 3 festive fizzes
Cranberry bellinis
MAKES 6
Chill a bottle of champagne, prosecco or other sparkling wine. Place 200g cranberries with 2 tbsp caster sugar and 150ml sieved fresh orange juice or clementine juice in a small pan and bring to the boil. Cover and simmer over a low heat for 5 minutes until soft then press through a fine sieve and leave to cool. You should have about 200ml of runny purée. Cover and chill. When ready to serve, give the purée a stir then spoon a generous tablespoonful into six flutes and fill up with bubbles. Decorate to your liking.
Bubbly Kir Normande
MAKES 6
Chill a bottle of sparkling dry cider. Spoon a teaspoonful of cassis (blackcurrant liqueur) into 6 coupes or flutes and top up with the very cold cider. Alternatively, make up a jugful for pouring.
Sparkling blackberry
MAKES 6
Chill a bottle of sparkling wine or cider. Purée 200g blackberries with 2 tbsp caster sugar in a blender then press through a fine sieve into a bowl. Cover and chill for a couple of hours. Divide the purée among six glasses (about 1 tbsp in each), fill up with fizz and decorate with extra blackberries if wished.