Cranberry Aperol Spritz Recipe

stem glass of cranberry aperol spritz on a wood table with a napkin dispenser and plate of pickles

Photos by Noah Fecks

Our Dinner and a Movie series features nostalgic essays on some of our favorite films from the ’80s and ’90s paired with recipes inspired from movie moments. Don’t miss our essay on When Harry Met Sally.

Round out your holiday meal with this cranberry spritz, a classy way to celebrate a classic film.

Also try these inspired recipes:

Pear Galette
Gobbler Sandwich

Cranberry Aperol Spritz

Serving: 1 cocktail

2½ cups fresh or frozen cranberries
1 cup sugar
1 cup water
¼ cup granulated sugar
2 ounces Aperol
3 ounces Prosecco
1 ounce cranberry simple syrup
Garnish: lemon twist, sugar-coated cranberries, straw

stem glass of cranberry aperol spritz, two oranges, a very small glass of cranberry simple syrup and a brass jigger

In a medium saucepan, bring the cranberries, water and sugar to a rolling boil. Reduce the heat to medium and cook for five to seven minutes, until the cranberries have turned tender but have not burst. Strain through a fine-mesh sieve and set the berries aside for later use. This sauce can hold for up to a month in the refrigerator.

Spread the granulated sugar out on a plate and roll the still-warm cranberries in them, making sure to work quickly. Set the cranberries aside in a covered container for later use. They can hold for a week in the refrigerator.

Add Aperol and simple syrup to a white wine glass that has been filled three-quarters with ice. Stir vigorously to combine. Top with Prosecco, three cranberries, a twist and a straw. Serve immediately.