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Orange-Cranberry Margarita

Orange-Cranberry Margarita
YIELDS
4 servings

Move over, mimosa!

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Ingredients

Sugared Cranberries and Cranberry Syrup

1
cup granulated sugar
2
cups fresh cranberries, or frozen, thawed
2
cups superfine sugar

Margarita

2 2-inch
strips lime zest
2 2-inch
strips orange zest
½
cup fresh cranberries, or frozen, thawed
2
Tbsp sugar
1
cup silver tequila
½
cup freshly squeezed orange juice
Juice of 1 lime
2
Tbsp orange liqueur
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Directions

Step 1

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.

Step 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.)

Step 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.)

Step 4

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

Step 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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My rating for Orange-Cranberry Margarita
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