A sweet sipper for a festive time of year.
Simmer, stirring, until sugar has dissolved and syrup turns clear.
Remove from the heat, and let cool.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Reserve remaining simple syrup for another use.
Place remaining 1/4 cup sugar in a small bowl.
Roll each cranberry in sugar until completely coated, and transfer to a clean plate to set.
Thread 3 cranberries each onto 4 cocktail picks, small skewers, or toothpicks, and reserve for garnish.
Add 1/2 ounce creme de cassis and 1/2 ounce cranberry juice each to 4 Champagne flutes or coupes.
Divide the Champagne among the 4 glasses, garnish each glass with a cranberry cocktail pick, and serve.