A twist on the kir royale, this sparkling cocktail calls for homemade cranberry sauce instead of the traditional creme de cassis.
Spoon pureed cranberry sauce into a champagne flute. Top with sparkling wine by tilting glass and slowly pouring wine down side of flute (mixture will foam as the wine reacts to the sugar in the cranberry sauce). Serve immediately.
The puree should be the consistency of honey. If too thick, thin with a little water.