Thursday, November 10, 2011

Thursty Thursdays - Cranberry Margarita

I love cranberry sauce. Not the slice-and-serve jiggle that you squeeze out of a can and plop onto your plate. No, I fantasize about my mom's homemade, stewed cranberry compote that elevates every dish, no matter what the time of year, to holiday status. Whole, plump cranberries that pop in your mouth, and a rich, sweet sauce with just the right amount of tartnessperfection! Since the season is right around the corner (I can already hear the turkeys gobbling), it's a great time to reintroduce some tried-and-true holiday flavors to your post-summer palate.

This recipe caught my eye, because a.) I love margaritasplain, with just tequila, sweet and sour, lime juice, and ice cubes (and I'm not a purist when it comes to edibles or imbibables!)and b.) because the vision of sugared cranberries on a spear just screams Thanksgiving! So enjoy crafting and consuming this cocktailI know I will!


  • 3/4 cup 100% cranberry juice
  • 1/2 cup water
  • 1/2 cup sugar, divided
  • 1 1/2 cups (6 oz) fresh or thawed cranberries
  • 3/4 cup fresh lime juice (5-6 limes)
  • 3/4 cup tequila
  • 1/2 cup orange liqueur


  1. Pour the cranberry juice into the blender, reserving 1 Tbsp.
  2. Sprinkle 3 Tbsp sugar onto a small plate.
  3. Use the cranberry juice to coat the rims of 4 to 6 glasses (6 to 8 oz each) and then dip the glasses into the sugar. Fill with ice and set aside.
  4. Reserve 12 cranberries and place the rest in the blender along with the water, sugar, lime juice, tequila, and orange liqueur.
  5. Blend 30 seconds, or until smooth.
  6. Pour through a strainer to catch the cranberry pulp.
  7. Pour the strained margarita into glasses and garnish with reserved berries.
Yields: 4 servings


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Merci beaucoup!

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