Orange-Cranberry Margarita

Total Time:
8 hr 20 min
Prep:
15 min
Inactive:
8 hr
Cook:
5 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Sugared Cranberries and Cranberry Syrup:
  • 1 cup granulated sugar
  • 2 cups fresh cranberries, or frozen, thawed
  • 2 cups superfine sugar
  • Margarita:
  • Two 2-inch strips lime zest
  • Two 2-inch strips orange zest
  • 1/2 cup fresh cranberries, or frozen, thawed
  • 2 tablespoons sugar
  • 1 cup silver tequila
  • 1/2 cup freshly squeezed orange juice
  • Juice of 1 lime
  • 2 tablespoons orange liqueur
Directions
  • For the cranberries: Combine the granulated sugar and 1 cup water in a saucepan, and bring to a boil. Cook until the sugar is dissolved. Add the cranberries and weight with a plate to submerge them in the liquid. Cover the pot and refrigerate for at least 8 hours and up to 48 hours.

  • Drain the cranberries, reserving the syrup. (Yields about 1 1/2 cups syrup; store leftover syrup in the refrigerator in an airtight container for up to 1 month.)

  • Put the superfine sugar on a baking sheet, and toss the cranberries in the sugar. Refrigerate the cranberries, uncovered, for 1 hour, then toss again in the sugar. Refrigerate in an airtight container. (Makes about 2 cups.)

  • For the margarita: In a cocktail shaker, muddle the lime and orange zests with the cranberries, 1/4 cup of the cranberry syrup, and the sugar.

  • Add the tequila, orange juice, lime juice and orange liqueur; stir until combined. Fill 4 glasses with ice cubes, and strain some of the margarita mixture over each. Garnish each glass with 6 sugared cranberries.


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