In margarita form, that is!
This ridiculously good Cranberry Sauce Margarita is made with leftover homemade cranberry sauce (yes...it has to be homemade. The jelled canned stuff won't work here.), tequila, fresh lemon juice, and a bit of triple sec.
It's beautifully tart and tangy and strong. (I can attest to that last part after testing this recipe a couple times. Ooops!)
You'll notice that I used fresh lemon juice in my margarita instead of the usual lime. I actually prefer the way the lemon tastes with the cranberries, but give it a try both ways and see what you prefer.
And since homemade cranberry sauce tends to differ, use that as a guide when determining how much acid to add. If your sauce is super sweet, you may want more lemon juice. If it's a bit tart? Then less.
Taste and see what works best for you.
Loved this recipe? Here are three other Fall Cocktail Recipes you might like:
- Double Apple Spritzer Cocktails
- Pomegranate Rose Champagne Cocktails
- Spiced Apple Cider Rum Punch Cocktail
Thanks so much for reading
Cranberry Sauce Margarita
Serves 1, multiply as desired
1/4 cup fresh lemon juice
1/3 cup homemade whole berry cranberry sauce (do not use canned or "jellied" style cranberry sauce--you need the chunky stuff)
1 tablespoon triple sec
1/4 cup reposado tequila
A few whole fresh cranberries, for garnish
Combine lemon juice, cranberry sauce, triple sec, and tequila in a large shaker. Add ice, cover, and shake vigorously until outside of shaker is frosty.
Fill a cocktail glass with ice and strain drink into glass. Garnish with a few whole cranberries, and serve immediately.