Courtesy of Wild Thymes

10 Servings

INGREDIENTS:

2-cups Cranberry Raspberry Sauce or Original Cranberry Sauce
3-cups chilled orange juice (do not use freshly squeezed)
1-1/2 cups frozen orange juice concentrate
1 750-ml bottle of chilled dry champagne
10 small orange slices

DIRECTIONS:

Purée cranberry sauce in food processor and strain through sieve. Discard cranberry pieces left in sieve. Whisk orange juice and concentrate in pitcher to blend. Mix in champagne. Divide mimosa among 10 champagne glasses.

Drizzle 1-1/2 teaspoons cranberry purée over each. Garnish with orange slices.