4 Serves
47 Mins
In a saucepan, combine the sugar and orange juice over medium heat until the sugar dissolves. Add the cranberries, reserving a handful for the garnish, and simmer over low heat for 10 minutes.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
190 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
155 mg / 1,250 mgPotassium
530 mg / 4,700 mgSodium
96 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
7 g / 28 gSugar
40 g / 50 gSaturated Fat
6 g / 20 gCholesterol
35 mg / 300 mgCaffeine
4 mgNet Carbs
85 gAlcohol
0 g
Remove the mixture from the heat and allow it to cool completely. Transfer to a blender and process until smooth, then strain through a fine mesh sieve to create a refined cranberry puree.
Thread the reserved cranberries onto bamboo skewers, leaving one end exposed. Brush each skewer lightly with corn syrup and roll in extra sugar. Place on wax paper and freeze for 30 minutes to set.
In a cocktail shaker, combine crushed ice, tequila, orange liqueur, and the prepared cranberry puree. Shake vigorously until well-chilled.
Strain the cocktail into a martini glass with a sugar-coated rim and garnish with the frozen cranberry swizzle stick.
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American