📖 Instructions

1. First, gather your ingredients! Make sure your champagne is chilled – trust me, this is important. It’s all about creating that perfect balance of flavors.
2. In a medium saucepan, combine the cranberry sauce (I prefer the whole berry kind, but it's your call!), orange zest and juice, and sugar. Give it a good stir to make sure everything is nicely incorporated.
3. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. You want the sugar to dissolve completely and the cranberries to soften a bit. This takes about 5-7 minutes. Don't rush this part!
4. Reduce the heat to low and add the chilled champagne. Stir gently to combine. Be careful not to boil the champagne, as it will evaporate the alcohol and that lovely bubbly effect. Just let it gently warm through for a couple of minutes.
5. Remove from heat and let the sauce cool. You can let it cool in the saucepan or transfer it to a serving bowl. Once it has cooled, taste test it and adjust the sugar if necessary.
6. Once completely cooled, cover and refrigerate for at least 30 minutes. This allows the flavors to meld together, and the sauce will also thicken nicely. You can actually leave it in the fridge for a day or two to enhance the flavors!