Orange-Cranberry Margarita

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  • Level: Intermediate
  • Total: 8 hr 25 min (includes chilling time)
  • Active: 25 min
  • Yield: 4 servings
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Sugared Cranberries and Cranberry Syrup:

1 cup granulated sugar

2 cups fresh cranberries, or frozen, thawed 

2 cups superfine sugar 


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 


  1. 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.
  2. 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.)
  3. 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.)
  4. 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.
  5. 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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