Go Back
A cranberry margarita in a short glass with a skewer or sugared cranberries and orange zest across the top.
Print Recipe
5 / 3 votes

Cranberry Margarita

This cranberry margarita makes a spiked cocktail for any occasion, whether Thanksgiving, Christmas, or a summer afternoon. The swizzle sticks aren't essential yet add a little lovely bling.
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Drinks
Cuisine: American
Servings: 10 drinks
Calories: 312

Equipment

  • Cocktail shaker; margarita or martini glasses; swizzle sticks (optional)

Ingredients

For the cranberry swizzle sticks (optional)

  • One (16-ounce) package fresh cranberries
  • 1/2 cup light corn syrup
  • 1/3 cup cold water
  • 1 cup granulated sugar

For the margaritas

  • 1 cup granulated sugar, plus more for glasses
  • Juice of 4 oranges (1 to 1 1/4 cups)
  • One (16-ounce) package fresh or frozen cranberries
  • Crushed ice
  • 10 to 15 ounces silver tequila [Editor’s Note: Use a really decent one!]
  • 5 ounces Grand Marnier or other orange liqueur
  • Orange twist, for garnish
US - Metric

Instructions

Make the cranberry swizzle sticks (optional)

  • Rinse the cranberries in a colander and let dry at room temperature. Skewer several cranberries onto each swizzle stick, leaving enough of the stick exposed on one end so it can be held.
  • In a large cup, mix the corn syrup and water. Lightly brush the skewered cranberries with the corn syrup mixture until lightly but completely coated. Sprinkle a generous amount of sugar over each cranberry skewer and shake off any excess.
  • Place the cranberry swizzle sticks on parchment paper or aluminum foil and place in the freezer to set for at least 1 hour and up to 24 hours.

Make the margaritas

  • In a saucepan over low heat, warm the sugar and the orange juice, stirring constantly, until the sugar dissolves.
  • Meanwhile, rinse the cranberries in a colander.
  • Add the cranberries to the pan and cook over low heat for 10 minutes. Remove the pan from the heat and let cool.
  • Once cool, pour the mixture into a blender and purée it. Strain the mixture into a pitcher, discarding any solids. (You can cover and stash it in the fridge until ready to use. It will thicken as it cools, so you’ll need to stir it just prior to using.)
  • For each margarita, put some crushed ice, 1 to 1 1/2 ounces tequila, 1/2 ounce Grand Marnier, and 2 ounces cranberry purée in a shaker. Shake well.
  • To serve, pour the margarita into a sugar-rimmed margarita or martini glass. Add a cranberry swizzle stick and/or an orange twist for garnish.

Notes

  1. Make it a mocktail--Replace the tequila and Grand Marnier with 2 ounces (1/4 cup) sparkling cider per margarita.
  2. Make-ahead--The cranberry swizzle sticks can be made and frozen 1 day before serving. The cranberry puree can be made and refrigerated up to 1 day before serving.

Nutrition

Serving: 1drink | Calories: 312kcal | Carbohydrates: 58g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Sugar: 58g