Best Rosemary Cranberry Blush Recipes

CRANBERRY-ROSEMARY JULEP

Steps:

• Muddle the sugar, cranberries and rosemary in a cocktail shaker until crushed and bruised. Add the bourbon and some ice. Shake for 1 minute.
• Empty the contents of the shaker into 2 rocks glasses. Garnish each with an orange twist and a rosemary sprig, if desired.

CRANBERRY COCKTAILS

Steps:

• Cran-Rosemary Sparkler
• For each drink, muddle 4 cranberries, 1 sprig rosemary and 3/4 ounce maple syrup in a cocktail shaker. Add 2 ounces gin and 3/4 ounce each cranberry juice and sweet vermouth. Add ice and shake vigorously, then strain into a chilled coupe glass. Top with champagne; garnish with rosemary.
• Cranberry Kir Royale
• For each drink, combine 1 ounce cranberry juice and 1/2 ounce creme de cassis in a flute. Add a cranberry and top with champagne.
• NYC Cosmopolitan
• For each drink, combine 1 1/4 ounces each vodka and simple syrup, 3/4 ounce fresh lime juice and 1/4 ounce each citrus vodka, orange liqueur and cranberry juice in a cocktail shaker. Add ice and shake vigorously, then strain into a chilled coupe glass. Garnish with an orange twist.

LIPSTICK MEMORY

Steps:

• To make Cran-Rosemary Juice, combine unsweetened cranberry juice, 2 Tbsp. water, and sugar in a small saucepan. Bring to a simmer over medium high heat, stirring to dissolve sugar, then immediately remove from heat. Add 2 rosemary sprigs and let steep 4 minutes. Strain into a liquid measuring cup or 12-ounce resealable jar. Let cool to room temperature and use immediately, or seal and refrigerate up to 2 weeks.
• To make the cocktail, add sparkling wine to a Collins glass, being careful to let fizz settle to get an accurate measurement. Add Campari and Cran-Rosemary Juice, then fill with ice. If you'd like to torch the rosemary sprig, hold it next to the burner of a gas stove or near a match for a few seconds, just to warm a bit. Give the cocktail a very brief, gentle stir, then garnish with rosemary.

VODKA & CRANBERRY BLUSH

Steps:

• Pour the vodka and Cointreau into a jug, then add the cranberry juice and orange juice. Stir well.
• Pare strips of peel from 2-3 limes. Fill 12 glasses with the crushed ice, then pour over the cocktail. Finish each glass with a strip of lime peel.

ROSEMARY CRANBERRY COOKIES

Steps:

• In medium bowl, mix flour, baking soda and salt; set aside. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition. On low speed, gradually beat in flour mixture just until blended. Stir in cranberries, rosemary and orange peel.
• Shape dough into 4 (6-inch) logs. Wrap in plastic wrap; refrigerate 8 hours or up to 3 days.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
• Bake 8 to 12 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

CRANBERRY SAUCE WITH GIN & ROSEMARY

Steps:

• Tip the cranberries, sugar and rosemary into a pan with about 100ml water. Cook over a low heat for about 15 mins, stirring occasionally, until all the cranberries have burst and the sauce has thickened to a syrupy consistency. Fresh cranberries thicken the sauce more readily than frozen, so it may take a little longer, but be careful not to let the sauce become a jam.
• Scoop out the rosemary and stir through the gin. Cook for 1 min more, then leave to cool. Will keep, covered, in the fridge for three days.