Prosecco Royale Virginia Pollock   From Every Day with Rachael Ray December-January 2008 MAKES SIX DRINKS Cook Time: 7 min 1/2 cup sugar 1 cup fresh cranberries One 750-ml bottle prosecco, chilled 1. Chill 6 champagne flutes. In a small saucepan, stir the sugar and 1/2 cup water until the sugar dissolves, about 5 minutes. Add the cranberries and bring to a boil. Lower the heat and simmer for 2 minutes. Strain, then refrigerate the syrup and cranberries separately. 2. Place a few cranberries in each flute and top with 1 tablespoon cranberry syrup; fill each glass with prosecco.

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