Put That Cranberry Sauce To Good Boozy Use

December 7, 2015
Don't let that can sit there until next year! Whip up this festive cranberry-rosemary cocktail.
Sara Lindquist
Put That Cranberry Sauce to Good Boozy Use | WGBH | Craving Boston

Even if you did a great job plowing through your Thanksgiving leftovers, I’m willing to bet a good number of you still have an extra can or tupperware of that jellied cranberry sauce kicking around. The good news? It makes a great addition to cocktails! Shake it up with gin, citrus, herb-infused simple syrup and some bubbly club soda, and you’ve got yourself a tangy, festive cranberry cocktail. And trust me, this seasonal libation is worth a quick trip to the market if you used up all your sauce on those turkey sandwiches.

1 1/2 ounces gin
1/2 ounce freshly squeezed lime juice
1/2 ounce freshly squeezed lemon juice
1/4 ounce cointreau
1/2 ounce rosemary simple syrup (find recipe below)
2 tablespoons jellied cranberry sauce
  club soda, to taste
  cocktail cherries or lime wheel (for garnish)

To make rosemary simple syrup, combine 1 cup white sugar with 1 cup water in a saucepan over medium-high heat. Bring the mixture to just under a boil, and stir gently until sugar is completely dissolved. Lower heat to a simmer and add 3 sprigs of fresh rosemary. Simmer for 3-5 minutes. Remove rosemary springs and discard. Let your syrup cool slightly, and then pour into a glass jar or bottle for storing. Refrigerate until cool. Your syrup will keep refrigerated for several weeks of enjoyment.


1. In a cocktail shaker, combine gin, lemon and lime juice, Cointreau, rosemary simple syrup and cranberry sauce.

2. Top with ice, cover, and shake vigorously until chilled. Strain into a coupe glass.

3. Top with club soda and garnish with cocktail cherries or a lime wheel.