I have shared before that I hold one of my dearest friends responsible for my affection for both martinis and margaritas. And of the many things I am thankful for this holiday is my friend's influence on me, in more ways than just appreciating a great margarita (yes, it might be a little shallow to say I am thankful only for margaritas at the Thanksgiving table, but it wouldn't be the most shallow thought that has ever crossed my mind).
The only decisions you have to make when serving this margarita are deciding salt or no salt and ice or no ice. For me, salt is a necessity and with regard to ice, well let's just say I wouldn't send a margarita back if it had ice it. I am not that high maintenance (when it comes to margaritas that is).
The making of the Cranberry Margarita all begins with making a simple syrup. Cranberries, water and sugar are simmered until the cranberries burst. After the mixture is poured into a strainer, a wooden spoon is used to crush the cranberries to further release all of their incredible flavor. Three cups of cranberries, one half cup of water and one half cup of sugar yielded a little more than one half cup of a cranberry syrup (a rather thick syrup). The strained syrup is cooled and set aside. Note: The recipe yields only 4 six ounce margaritas, so consider making more than one batch of the cranberry syrup if you are serving more than 4 people as I am certain at least one of them will ask for another.
Freshly squeezed lime juice are a must in a margarita. Two medium sized limes should yield about 1/3 cup of lime juice.
Cointreau and tequilla are the only other ingredients you need. Use your favorite tequila as this is a margarita that deserves nothing less.
The cranberry syrup, lime juice, Cointreau and tequilla are all mixed together in a pitcher. At this point you can either chill in the refrigerator or serve over ice. But you might not want to wait.
After one sip you will definitely want to be stocking up on cranberries as well as maintaining a supply of your favorite tequilla. This isn't just a margarita to be made during the holidays as a way of making them memorable (or forgettable), although it just might do that. No, this seriously wicked Cranberry Margarita should be made and served from the moment cranberries are first harvested until they are no longer available at the market. I am just glad I could share it with you while cranberries were still in season.
A Wicked Cranberry Margarita (inspired by a recipe shared by the Sweet Life)
Ingredients
3 cups of fresh cranberries
1/2 cup granulated sugar
1/2 cup water
1/3 cup freshly squeezed lime juice (2 to 3 limes)
1/2 cup Cointreau
1 cup tequilla (recommend Avion Silver)
Ice
Margarita salt
Directions
1. Combine cranberries, water and sugar in a medium sized saucepan. Simmer until cranberries burst.
2. Pour mixture into a strainer set over a bowl. Mash cranberries with the back of a wooden spoon to further release their flavor. Allow cranberry syrup to cool. Yield should be at least one half cup.
3. Mix together freshly squeezed lime juice, Cointreau, tequilla and cranberry syrup in a pitcher. Either chill for at least an hour or serve over ice in glasses rimmed in salt.
Note: Makes four six ounce margaritas.
