Cranberrymargaritasthelightshiprestaurant Recipes

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CRANBERRY MARGARITAS - THE LIGHTSHIP RESTAURANT



Cranberry Margaritas - the Lightship Restaurant image

Published in Gourmet magazine, November 1992. From the Lightship Restaurant in Long Beach, Washington. Made with fresh cranberries and apples. If you plan on serving more than 4-6 cranberry margaritas during the upcoming week, just double or triple the cranberry-apple puree and keep it on hand (it keeps for up to one week; just cover and chill).

Provided by swissms

Categories     Beverages

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup firmly packed light brown sugar
1/2 cup apple juice, plus
1/4 cup apple juice
6 ounces fresh cranberries, picked over
1 granny smith apple, peeled, cored, and sliced
3 cups ice cubes
6 ounces cuervo gold tequila (3/4 cup)
1 1/2 ounces triple sec (3 tablespoons) or 1 1/2 ounces Grand Marnier (3 tablespoons)
3 ounces liquid, whiskey-sour mix (6 tablespoons)
2 ounces Rose's lime juice (1/4 cup)

Steps:

  • Cranberry-Apple Puree:.
  • In a heavy saucepan, combine the brown sugar and 1/2 cup apple juice; bring the mixture to a boil, stirring, and add the cranberries. Boil for 1 minute, stirring, reduce heat and simmer, stirring occasionally, for 10 minutes or until the cranberries burst.
  • Let the mixture cool to room temperature.
  • In a food processor or blender, puree the cranberry mixture with the apples and the remaining 1/4 cup apple juice until it is smooth. (Makes 1 1/2 cups; Cover and chill for up to 1 week).
  • Margaritas:.
  • In a blender, puree the ice with the teuila, triple sec, whiskey-sour mix, lime juice, and 1 1/2 cups of the cranberry-apple puree until the mixture is smooth.

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