3 to 4 tangerines (optional)
Maraschino cherries (optional)
3 cups cranberry juice, chilled
1/4 cup Triple Sec, orange liqueur, or orange juice
2 tablespoons maraschino cherry juice or grenadine syrup
1 750-ml bottle champagne or sparkling apple juice or one 32-ounce bottle carbonated water or lemon-lime carbonated beverage, chilled
Small carambola (star fruit) slices, seeded (optional)
If you like, use a vegetable peeler or a thin sharp knife to thinly peel the tangerines into about 6-inch long spirals of peel. Place a tangerine spiral into each chilled champagne flute. If you like, add 1 or 2 maraschino cherries.
In a glass pitcher, combine chilled cranberry juice, Triple Sec, and maraschino cherry juice.
For each serving, half fill chilled champagne flute with cranberry juice mixture (about 2 ounces). Pour in the chilled champagne and fill almost to the top (about 2 ounces). Gently stir with an up-and-down motion (mixes the drink without destroying the carbonation of the champagne).
Garnish the rim with a carambola (star fruit) slice.
Makes 12 to 14 (4-ounce) servings.