Type what you have

Ingredients

• ✓ champagne
• cranberry juice

Instructions

1. 1 Pour Champagne into a flute; top with cranberry juice. Serve immediately.

By Kathy Roy Larsen

Ingredients

• ✓ champagne
• sugar
• vinegar
• pectin

Instructions

1. 1 Sterilize 5 half-pint jars. Set aside.
2. 2 Pour the champagne into a large pot, and stir in sugar and vinegar. Bring to a full rolling boil, and stir in the pectin. Boil hard for one minute while stirring vigorously. Remove from heat, and ladle into sterile jars to within 1/2 inch of the top.
3. 3 Wipe rims with a clean dry cloth, and seal with lids. Allow to cool to room temperature, then refrigerate. The jelly may take a few days to set.

By GoneZap

Ingredients

• ✓ champagne
• creme de cassis liqueur

Instructions

1. 1 Pour creme de cassis into a large Champagne flute or white wine glass. Top with Champagne.

By Allrecipes

Ingredients

• ✓ champagne
• white sugar
• strawberry
• blueberry
• mint

Instructions

1. 1 Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.
2. 2 Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.
3. 3 Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.

By TjB

Ingredients

• ✓ champagne
• strawberry
• white sugar
• salt

Instructions

1. 1 Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

By Tara Besares

Ingredients

• ✓ champagne
• strawberry
• lemon juice
• fruit pectin
• white sugar

Instructions

1. 1 Inspect three 1-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes, or until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 At the same time, combine strawberries, Champagne, lemon juice, and pectin in a nonreactive pan; bring to a boil. Stir in sugar and cook, stirring constantly, until mixture returns to a boil. Cook until sugar dissolves, 1 to 2 minutes.
3. 3 Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, on a cloth-covered surface, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By KATSKI

Ingredients

• ✓ champagne
• apricot-mango nectar
• pineapple juice
• water
• orange juice concentrate

Instructions

1. 1 Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.

By CHERYL BLUE

Ingredients

• ✓ champagne
• ginger ale
• strawberry

Instructions

1. 1 In a large punch bowl, combine champagne, ginger ale and strawberries. Gently stir and serve.

By NICMOSS

Ingredients

• ✓ champagne
• olive oil
• sweet onion
• chicken breast
• carrot
• heavy cream
• chicken base

Instructions

1. 1 Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
2. 2 Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.

By tabihoffman

Ingredients

• ✓ champagne
• orange juice

Instructions

1. 1 Gather the ingredients.
2. 2 Divide orange juice between two flute glasses.
3. 3 Top with chilled Champagne.
4. 4 Serve and enjoy!

By Jodi Hamrick

Ingredients

• ✓ champagne
• watermelon
• white sugar
• watermelon

Instructions

1. 1 Place cubed watermelon and sugar in a blender; blend for 1 minute. Stir in Champagne. Pour watermelon mixture into a container; cover, and freeze. Stir mixture with a fork every 30 minutes until frozen, about 2 hours.
2. 2 Remove granita from the freezer; stir well using a fork. Or place granita in the bowl of a food processor; pulse until it reaches desired consistency. Serve in tall glasses garnished with sliced watermelon.

By ilikeit

Ingredients

• ✓ champagne
• buttermilk
• egg
• butter
• all-purpose flour
• white sugar
• baking powder
• salt

Instructions

1. 1 Whisk buttermilk, eggs, and butter together in a bowl. Mix flour, sugar, baking powder, and salt together in a separate bowl. Whisk flour mixture into buttermilk mixture until smooth. Set batter aside until bubbling, 10 to 15 minutes. Pour champagne into batter; stir gently.
2. 2 Grease a non-stick skillet lightly and heat over medium-high heat. Pour 1/3 cup batter onto the skillet; cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

By Angela Langlands

Ingredients

• ✓ champagne
• grapefruit juice
• raspberry

Instructions

1. 1 Pour grapefruit juice into a champagne glass and top with champagne. Garnish with raspberries.

By Madison

Ingredients

• ✓ champagne
• peach
• peach

Instructions

1. 1 Gather all ingredients.
2. 2 Pour peach puree into a fluted glass; top with Prosecco or Champagne.
3. 3 Garnish with a slice of peach. Enjoy!

By sanzoe

Ingredients

• ✓ champagne
• pineapple
• pineapple juice

Instructions

1. 1 Combine pineapple and pineapple juice in a blender and blend until smooth.
2. 2 Pour into 2 glasses and top each with 3 ounces champagne.

By Yoly

Ingredients

• ✓ champagne
• orange sherbet
• orange juice
• ginger ale

Instructions

1. 1 Place sherbet block in the center of a large punch bowl. Pour orange juice over top, followed by ginger ale and Champagne. Stir gently to mix liquids until top of punch begins to foam. Serve immediately.

By Julienne A Falk

Ingredients

• ✓ champagne
• sugar
• burgundy wine
• brandy
• club soda

Instructions

1. 1 In a punch bowl, dissolve the sugar in the Burgundy wine. Stir in the champagne, brandy, and club soda just before serving.

By Steve

Ingredients

• ✓ champagne
• vodka
• peach schnapps
• ice cube
• raspberry

Instructions

1. 1 Pour the vodka and peach schnapps into a shaker with the ice. Shake until frothy. Strain into a martini glass, and top off with champagne. Garnish with fresh raspberries.

By PSOCONNOR

Ingredients

• ✓ champagne
• apricot nectar
• pineapple juice
• water
• orange juice concentrate

Instructions

1. 1 Combine apricot nectar, pineapple juice, water, and frozen orange juice concentrate in a large pitcher and stir well. Chill until ready to serve. Stir in Champagne just before serving.

By CHERYL BLUE

Ingredients

• ✓ champagne
• orange juice
• sugar
• orange
• clove
• vanilla extract
• pear
• semisweet chocolate chip

Instructions

1. 1 In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
2. 2 Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

By Christina St John Cericola

Ingredients

• ✓ champagne
• ice
• light rum
• lime juice
• honey syrup

Instructions

1. 1 Fill a cocktail shaker with ice; add rum, lime juice, and honey syrup. Cover and shake until the outside of the shaker has frosted. Strain into a Champagne flute and top with Champagne.

By Allrecipes Member

Ingredients

• ✓ champagne
• pickled ginger
• ice cube
• vodka

Instructions

1. 1 Place the ginger strips into a shaker and press to release the flavor. Add the ice cubes and vodka; shake and strain into a champagne glass. Top with champagne.

By Genevieve

Ingredients

• ✓ champagne
• cranberry juice
• orange liqueur
• rosemary
• cranberry

Instructions

1. 1 Pour cranberry juice into a Champagne flute and top with Champagne. Add orange liqueur. Garnish with rosemary sprig and sugared cranberries.

By ERIKIM21

Ingredients

• ✓ champagne
• orange juice
• peach schnapps
• ice cube
• grenadine syrup
• peach

Instructions

1. 1 Combine orange juice and peach schnapps in a pitcher; refrigerate until chilled, about 30 minutes.
2. 2 Pour about 1/2 cup chilled juice mixture into six 8-ounce glasses; add 2 to 3 ice cubes to each glass. Pour 3 to 4 tablespoons champagne into each glass. Drizzle 1/2 teaspoon grenadine into each drink without stirring. Garnish each glass with a peach slice.

By Steve and DeLaina

Ingredients

• ✓ champagne
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• egg white

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
2. 2 Sift flour, baking powder, and salt together in a medium bowl.
3. 3 Beat sugar and butter with an electric mixer in a large bowl until very light and fluffy. Mix in flour mixture alternately with Champagne.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
5. 5 Fold 1/3 of the egg whites into cake batter to lighten it, then fold in remaining egg whites. Pour batter into prepared pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

By Krissyp

Ingredients

• ✓ champagne
• ice
• rum
• cranberry juice

Instructions

1. 1 Fill a cocktail shaker with ice. Add rum and cranberry juice and shake well.
2. 2 Strain mixture into a champagne glass, filling the glass halfway.
3. 3 Top off the glass with champagne.

By CookingWithShelia

Ingredients

• ✓ champagne
• vodka
• sweet and sour mix
• vanilla vodka
• strawberry vodka
• maraschino cherry juice

Instructions

1. 1 Pour the bubble gum vodka, sweet and sour mix, vanilla vodka, strawberry vodka, and maraschino cherry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into two chilled glass, and top with champagne to serve.

By Patti Weiss

Ingredients

• ✓ champagne
• vodka
• peach schnapps
• sugar
• peach
• fuzzy navel mix
• ice

Instructions

1. 1 Place the vodka, schnapps, sugar, champagne, peaches, fuzzy navel mix, and ice into a blender. Blend until smooth and serve.

By Laura Wilson

Ingredients

• ✓ champagne
• white sugar
• cranberry
• cranberry-pomegranate juice
• orange juice

Instructions

1. 1 Fill a small plate with 1/4 inch water. Pour sugar onto a second small plate, making a depth of 1/8 to 1/4 inch. Gently dip the rim of a champagne glass into water and raise the glass to allow excess water to drip off. Dip the rim into sugar and twist the glass to ensure the entire rim is coated. Discard remaining sugar.
2. 2 Place cranberries into the bottom of the sugared champagne glass. Pour in cranberry-pomegranate juice and orange juice, then top with champagne.

By Melinda

Ingredients

• ✓ champagne
• chicken breast
• all-purpose flour
• salt
• black pepper
• olive oil
• mushroom
• heavy cream

Instructions

1. 1 Lightly dust chicken breasts with flour and a little salt and pepper.
2. 2 In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
3. 3 Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.

By Barbara Edwards