Cranberry Margaritas - the Lightship Restaurant

“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 Nutrition

  • Cranberry-apple puree
  • 12 cup firmly packed light brown sugar
  • 12 cup apple juice, plus
  • 14 cup apple juice
  • 6 ounces fresh cranberries, picked over
  • 1 granny smith apple, peeled, cored, and sliced
  • Margarita
  • 3 cups ice cubes
  • 6 ounces cuervo gold tequila (3/4 cup)
  • 1 12 ounces triple sec (3 tablespoons) or 1 12 ounces Grand Marnier (3 tablespoons)
  • 3 ounces liquid, whiskey-sour mix (6 tablespoons)
  • 2 ounces Rose's lime juice (1/4 cup)


  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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