Kir cider and cranberries

Portions:

6 à 8

Ingredients

For the cranberry syrup

2 cups (500 ml) sweetened cranberry juice

1 cinnamon stick

2 slices fresh ginger

1 star anise

To serve

¼ cup (60 ml) granulated sugar

½ tsp (2 ml) ground cinnamon

½ tsp (2 ml) ground ginger

1 lemon slice

Ice cubes

1 bottle of Quebec sparkling cider (with or without alcohol)

In trim

1 Cortland apple, thinly sliced

Fresh cranberries

Cinnamon sticks

Preparation

For the cranberry syrup: In a small saucepan, bring the cranberry juice, cinnamon stick, ginger and aniseed to the boil. Simmer uncovered over low heat for 10 minutes to concentrate the syrup and flavours. Cool completely, then transfer to a jar and refrigerate overnight (leave the spices in the syrup during refrigeration). Syrup can be stored in the refrigerator for up to 1 week.

To serve: In a small plate, combine sugar, cinnamon and ginger. Run the lemon slice around the rim of the serving glasses, then invert each glass to coat the wet rim with the sugar-spice mixture.

Place several ice cubes in each glass. Drizzle with Quebec sparkling cider to near capacity. Add 1 oz (30 ml) cranberry syrup, then garnish with apple slices, cranberries and a cinnamon stick. Serve immediately.