<http://schema.org/recipeInstructions>
" In a 3 1/2- to 4-quart pan, combine cranberry juice, ginger, cinnamon sticks, and star anise. Boil over high heat until reduced to 2 cups, about 1 hour. Let cool about 30 minutes, then pour through a fine strainer into a small pitcher. Chill syrup until cold, at least 1 1/2 hours. For each serving, pour 2 tablespoons of the cranberry syrup and 1 teaspoon cognac into a Champagne flute (6 to 8 ounces). Add 1/2 cup (4 oz.) Champagne. Garnish with 2 or 3 cranberries if desired."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a18747/crimson-spice-champagne-cocktail-recipe-mr0112/?src=shelter_footer>