Cranberries are generally harvested from September through November, just in time for holiday weddings and family celebrations. My absolute favorite kind of cranberry juice is fresh-pressed, not the store-bought concentrated versions. Trust me, once you have fresh-pressed cranberry juice you just can’t go back to concentrate. It’s like going from fresh squeezed orange juice to Sunny Delight.

Here’s my recipe for a Cranberry-tini. It’s stylish and delicious. Enjoy!  Peter Callahan of Peter Callahan Catering in New York City

INGREDIENTS

• Grated zest and juice of 6 oranges
• 5 cups of fresh cranberries
• 1/2 cup of sugar
• 3 cups of chilled vodka
• Lots of ice
• 2 cups of sparkling water

Place the orange zest and juice, as well as 4 cups of the cranberries, the sugar, and 3 3/4 cups water in a food processor or blender, and puree.  Strain through a fine-mesh sieve into a large pitcher.  Stir in the vodka.  Thread the remaining cranberries on twelve cocktail swizzle sticks, 3 whole cranberries per swizzle.  Fill 12 of your favorite glasses with ice, and divide the cranberry mixture among the glasses, leaving enough room for a splash of sparkling water.  Just before you serve, add the splash of sparkling water and cranberry swizzles.

MAKE THE CRANBERRY JUICE AHEAD

The cranberry mixture (sans vodka) can be made ahead and refrigerated for up to 3 days. The swizzle sticks can be made 1 day in advance but store them covered with water in the fridge.

{Photo by Con Poulos, as seen in Peter Callahan’s Cookbook, Bite by Bite: 100 Stylish Little Plates for You Can Make for Any Party}