3/4 cup sugar
3 tablespoons minced peeled fresh ginger
1 1/3 cups chilled cranberry juice
2 cups chilled cava (Spanish sparkling wine)
In small saucepan, bring sugar, ginger and 6 tbsp. water to a boil. Reduce heat; simmer until flavors meld, 5 minutes. Strain into pitcher. Add cranberry juice and refrigerate until mixture is chilled. Divide among 4 champagne flutes; top each with 1/2 cup cava.