In a saucepan over medium heat, melt the sugar in the orange juice. Add the cranberries and cook over low heat for 10 minutes. Set cranberry mixture aside and let cool. Blend in a blender and strain, discarding solids. Reserve in the fridge until ready to use. It will gel as it cools but just stir prior to using.
For each margarita, put crushed ice, 1½ ounces tequila, ½ ounce Grand Marnier, and 2 ounces cranberry puree in a shaker. Shake well. Pour drink into a sugar-rimmed martini glass. Add a cranberry swizzle stick for garnish.
In a colander rinse the cranberries. Allow to air dry. Skewer several cranberries onto each skewer but leave enough of the skewer exposed on one end to hold.
In a large cup mix light corn syrup and water to thin out syrup. Lightly brush and coat skewered cranberries with the corn syrup mixture. Sprinkle sugar over each cranberry skewer.
Place the cranberry swizzle sticks on wax paper and put in the freezer to set. These can be made about 1 hour before serving or the day before.
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