Combine cranberries, water, and sugar in a saucepan over medium heat. Bring to a gentle simmer, pressing occasionally to break the berries and release their juice. Cook for about 5-7 minutes until the cranberries burst and the mixture thickens slightly, filling your kitchen with a sweet-tart aroma.
Remove from heat and strain the mixture through a fine strainer into a bowl, pressing gently to extract all the vibrant red syrup. Let the syrup cool to room temperature—this helps it thicken a bit and enhances flavor.
Pour about a third of the cooled cranberry syrup into each tall flute glass. Add a splash of orange liqueur to each, adjusting to taste for a citrusy kick.
Carefully top each glass with chilled sparkling wine, tilting the glass slightly and pouring down the side to preserve the bubbles and create a fizzy dance in the drink.
Gently stir each drink to combine the syrup and bubbly wine, being careful not to flatten the foam and bubbles that give the mimosa its lively sparkle.
Garnish each glass with a few fresh cranberries and a sprig of mint for a festive, colorful finishing touch. Serve immediately and enjoy the bright, bubbly celebration.