In a small saucepan, add the cranberry juice, cinnamon sticks, dark brown sugar, orange zest, nutmeg, ginger and cloves.
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Over medium-high heat, bring to a boil, stirring occasionally to help dissolve the sugar. Allow to steep for 20 minutes. Strain and chill in the refrigerator.
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In each Champagne flute, pour in spiced cranberry juice. Top with Champagne. Alternatively, pour the spiced cranberry juice in a pitcher, top with a bottle of Champagne and gently stir. Enjoy!
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