Bon Appetit Cranberry Margaritas Recipes
BON APPETIT CRANBERRY MARGARITAS
Make and share this Bon Appetit Cranberry Margaritas recipe from Food.com.
Provided by KathyP53
Categories Beverages
Time 10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Blend ingredients in blender until smooth.
- Transfer to large glass measuring cup.
- Pour half of Margarita base into blender.
- Add 3 1/2 cups ice cubes.
- Blend until mixture is slushy; pour into salt-rimmed margarita glasses.
- Garnish with fresh cranberries.
- Repeat with remaining Margarita base and 3 1/2 cups ice cubes.
Nutrition Facts : Calories 98.6, Sodium 8.2, Carbohydrate 25.5, Fiber 0.3, Sugar 21.8, Protein 0.1
CRANBERRY MARGARITA
Categories Tequila Alcoholic Cocktail Party Thanksgiving Cocktail Margarita Cranberry Lime Orange Fall Bon Appétit Drink
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For cranberry jam:
- Bring cranberries, sugar, orange juice, and 1/4 cup water to a boil in a medium saucepan; reduce heat and simmer, stirring occasionally, until thick and jammy, 30-40 minutes. Mix in orange zest; let cool.
- DO AHEAD: Jam can be made 5 days ahead. Cover and chill.
- For assembly:
- Mix salt, sugar, and five-spice powder on a small plate. Rub rims of Old Fashioned glasses with lime wedge; dip in salt mixture and fill glasses with ice.
- For each cocktail, combine 1/2 ounce lime juice, 1 ounce orange juice, 1 1/2 ounces tequila, and 2 tablespoons cranberry jam in a cocktail shaker; fill with ice. Cover and shake until outside is frosty, about 30 seconds. Strain into prepared glass.
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- Add the water and sugar to a small saucepan. Scrap the beans out of the vanilla bean and add them and the whole pod to the saucepan along with the ginger. Bring the mixture to a boil, whisking until the sugar dissolves. Simmer for 1 to 2 minutes, then set it aside to cool to room temperature. If you’re making this ahead of time, store it in the fridge with the vanilla bean pod and ginger still in the syrup. If you’re using it as soon as it cools, remove the ginger and the pod. This will make about 1 cup of syrup – keep it stored in the fridge for a week or so.
- Add the whole cranberries and the water to a small saucepan over medium heat. Bring the mixture to a boil and let it simmer for 5 or 6 minutes, until the berries pop. Pour the berries and liquid into a blender. Blend until the cranberries break down and you have a deep red mixture. Pour it through a strainer, pressing down with a spoon to release all the juice.
- To make the margaritas, rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices.
- Add 1 cup of the sugar and the water to a saucepan over medium heat. Whisk until the sugar dissolves and bring the mixture to a boil, cooking for 2 to 3 minutes. Set it aside until it is cool enough to touch. Once the syrup is cool, either dunk the cranberries in it or pour the liquid over top of them in a bowl. Place the remaining sugar on a plate. I find the cranberries stay the prettiest if you try to remove any syrup “globs” and roll them in sugar one at a time.
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- Place some salt on a small plate. Rub rim of an old-fashioned or rocks glass with lime (reserve for serving); dip in salt. Fill with ice and set aside.
- Combine tequila, lime juice, and simple syrup in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 20 seconds.
- Strain cocktail through a Hawthorne strainer or a slotted spoon into reserved glass. Garnish with lime wheel.
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- Make the jam: In a medium saucepan, bring cranberries, agave (or sugar), orange juice and 1/2 cup water to boil. Reduce heat and simmer, stirring occasionally, until thick and jammy, about 20 to 25 minutes. Remove from heat, stir in the orange zest and set aside to cool.
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