Recipe Index

Ingredients

• 1/2 Cup Cranberry Cocktail
• 1/2 Cup Cane Sugar
• 1 Inch Fresh Ginger (peeled and thinly sliced)
• 1/2 Teaspoon Cinnamon
• 1/2 Cup Cranberries (frozen or fresh)
• 1 Orange (zested )
• 3 Ounces Tequila Blanco
• 2 Ounces Cointreau
• 3 Ounces Cranberry Cocktail
• 1 1/2 Ounces Lime Juice
• 1 Ounce Orange Juice
• 1 Ounce Spiced Cranberry Syrup
• 1 Handful Ice Cubes
• 1-2 Ice Cubes (I like to add cranberry juice and fresh cranberries to an ice cube tray and freezing them to make festive ice cubes!)
• 1 Cinnamon Stick

Method

1. For the syrup, combine the first measure of cranberry cocktail, the cane sugar, sliced ginger, cinnamon, cranberries and orange zest in a small saucepan over medium heat.
2. Stir the syrup often as it comes to a gentle simmer and the sugar dissolves and the cranberries begin to burst.
3. Take the pan off the heat and leave the syrup for 10 minutes to thicken and take on the spice flavours.
4. Strain the syrup into a jar, discarding the cranberry pieces, and let it cool completely before chilling it in the fridge.
5. For the margaritas, fill a cocktail shaker with the handful of ice cubes.
6. Add the tequila blanco, Cointreau, second measure of cranberry cocktail, lime juice, orange juice and one ounce of the spiced cranberry syrup, then shake until well combined.
7. Put the remaining ice cubes in two margarita glasses and divide the shaken drink between them.
8. Finish each glass with a cinnamon stick and serve the margaritas straight away.

Prep: 25 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data