I love the week between Christmas and New Year’s. I love the calm, quiet coziness that settles in after the mad dash from Thanksgiving to Christmas and I love that the week begins and ends with champagne. What I don’t love is an empty champagne glass. It’s always a sad thing to reach the bottom of a glass of champagne, but I’ve recently discovered a way to mitigate that disappointment: Dried Tart Cherries. If you drop one of those perfectly plump little bits of brightness into your glass and then add the champagne, the cherry will languish there in the bottom, bubbling away and soaking up all that champagne-y goodness, so that draining the glass results in a tart, wine-infused treat rather than a sigh of regret.
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