Cranberry Margaritas - the Lightship Restaurant |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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). Ingredients:
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) |
Directions:
1. Cranberry-Apple Puree:.
2. 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.
3. Let the mixture cool to room temperature.
4. 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).
5. Margaritas:.
6. 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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