Cranberry Margarita

Makes 4, plus extra syrup
Cranberry Margarita
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    For the Sugared Cranberries and Cranberry syrup (this will make extra syrup for another use):

    • 200g Siúcra Granulated Sugar
    • 250ml Water
    • 300g Cranberries (thawed, if frozen)
    • 200g Siúcra Caster Sugar

    For the Margaritas

    • Strips of lime and orange zest
    • 50g Cranberries (thawed, if frozen)
    • 2 tbsp Siúcra Demerara Brown Sugar
    • 250ml Tequila
    • 120ml Orange Juice
    • Juice of 1 Lime
    • 2 tbsp Orange Liqueur

    Combine the Siúcra Granulated Sugar and water in a saucepan. Bring to a boil and keep bubbling until the sugar has dissolved.

    Add the cranberries, weighing them down with a plate. Cover and refrigerate overnight. You can leave this up to two days for a fuller flavour.

    Drain the cranberries, reserving the syrup. Spread the Siúcra Caster Sugar onto a tray and add the cranberries, stirring to coat.

    Refrigerate the cranberries, uncovered, for at least one hour, then toss them again in the caster sugar.

    Add the lime and orange zests to a cocktail shaker with the fresh cranberries, Siúcra Demerara Brown Sugar and 60ml of the cranberry syrup. Shake to combine well.

    Add the tequila, orange juice, lime juice, orange liqueur and some ice. Shake again to combine.

    Strain the margarita mixture into four glasses.

    Top with sugared cranberries to serve.