Mimosas (orange juice and sparkling wine) are a standby of brunch menus. For Christmas, I've often done something different and served "poinsettias"--cranberry juice and sparkling wine. Here's a new idea I am going to use for this year's holiday brunches.
Pear and Cranberry Bellini
In a large measuring cup, combine 1 cup canned pear nectar and 1 cup cranberry juice cocktail. Pour 1/4 cup juice mixture into each of eight champagne flutes. Top with dry sparkling wine. (I typically use Prosecco or a Spanish cava.)
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