<http://schema.org/recipeInstructions>
" Combine cranberry juice and ginger in a small, nonreactive saucepan over medium high heat and simmer until reduced to a syrup consistency. Let cool. In a Champagne flute, pour about 2 tablespoons cranberry syrup in glass and top with Champagne. Garnish with fresh cranberries, which will float from bottom to top of glass."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a7415/ming-tsai-cranberry-kir-royal-recipe/>