Cranberry Apple Rossini

A holiday version of a classic celebratory drink.


  1. For the cranberry apple purée: In a medium saucepan, combine pumpkin pie spice, cranberries, apples, sugar and orange juice. Bring to a boil and reduce heat to a simmer, cover. Continue cooking for 10 minutes until cranberry skins pop and apples are tender. Transfer mixture to a blender and process until smooth. Allow to cool.   
  2. To assemble: Place 2 tablespoons of purée in a champagne flute and fill two-thirds of the way with Prosecco.

TIP: Garnish with fresh cranberries, if available.  

Recipe Courtesy of ALDI Test Kitchen