Recipe courtesy of Bobby Flay
Orange-Cranberry Margarita
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- Level: Intermediate
- Total: 8 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 797
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 169 g
- Dietary Fiber
- 4 g
- Sugar
- 160 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
- Level: Intermediate
- Total: 8 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 797
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 169 g
- Dietary Fiber
- 4 g
- Sugar
- 160 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 5 mg
Ingredients
Sugared Cranberries and Cranberry Syrup:
Margarita:
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.
