Drizzle & Dazzle

{Handmade Christmas, part xi}
If you've been struck with the post-gift-giving blues, fear not. Gift giving goes on until the stroke of midnight on January 31, giving you a perfect opportunity to bring something dazzling to new year's cocktail parties, like cranberry syrup for mixing up sophisticated kir royales.
the syrup: mix 2 cups water + 2 cups sugar + 1 cup cranberries in a small sauce pan. Bring to a boil. Reduce to a simmer and cook just until sugar dissolves. Turn off the heat, cover and let stand until cool. Cranberries will soften and color the syrup, but hold their shape.
the bottle: From our favorite raw tupelo honey, a Christmas past gift to us.
the ribbon: Thank You ribbon, by Midori, who also make personalized ribbon.
the cork: From the best bottle of red we drank this month.
Incidentally, this syrup is also lovely drizzled over waffles or pancakes, which would make a delicious post-FĂȘte feast as well.

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New York City, United States
Sarah Copeland is a food and lifestyle expert, and the author of Feast: Generous Vegetarian Meals for Any Eater and Every Appetite, and The Newlywed Cookbook. She is the Food Director at Real Simple magazine, and has appeared in numerous national publications including Saveur, Health, Fitness, Shape, Martha Stewart Living and Food & Wine magazines. As a passionate gardener, Sarah's Edible Living philosophy aims to inspire good living through growing, cooking and enjoying delicious, irresistible whole foods. She thrives on homegrown veggies, stinky cheese and chocolate cake. Sarah lives in New York with her husband and their young daughter.