From: Pastry chef Gale Gand, TRU Restaurant, Chicago.
Yield: 1 gallon.
8 quarts red California seedless grapes
3 vanilla beans
2 cinnamon sticks
1/4 cup star anise
2 oranges, peel and juice only
1 lemon, peel and juice only
1 lime, peel and juice only
2 cups spring water
4 cups cranberry juice
2 cups champagne
to taste, simple syrup
In a large pot, place the grapes, vanilla bean and bouquet garni made from cinnamon, star anise and rinds. Add citrus juices, spring water and cranberry juice and bring to a boil. Simmer 10 minutes. Remove bouquet garni, then purèe soup. Strain through a china cap, then a chinois. Add the champagne, then season with simple syrup to taste. Chill.
Photo Credit: CALIFORNIA TABLE GRAPE COMMISSION