Cranberry Margarita

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Preparation info

  • Difficulty

    Easy

  • Makes

    10

    drinks

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Hola, tequila, meet the luscious, gorgeous, ruby-red cranberry. Together these two make a mouth-watering holiday drink that’ll dazzle your taste buds. Cranberries aren’t just for Thanksgiving anymore, now you can enjoy this tart berry with a little Grand Marnier, tequila, and freshly squeezed orange juice. I love cranberries, so it was only a matter of time before I concocted a drink marrying cranberries and tequila. The crystallized swizzle stick gives it an extra little sparkle to impress your guests.

Ingredients

  • 1 cup granulated sugar
  • Juice of 4 oranges
  • 1 (16-ounce) package fresh cranberries
  • 15 ounces of your favorite silver tequila
  • 5 ounces Grand Marnier

Cranberry Swizzle Sticks

  • (16-ounce) package cranberries
  • 10 bamboo skewers
  • ½ cup light corn syrup (recommend Karo Light)
  • cup water
  • 1 cup granulated sugar

Method

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.

Assemble Cranberry Swizzle Sticks

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.