Makes 1 cocktail

2 ounces anejo tequila
1 1/2 ounces Cranberry Puree (see recipe below)
1/2 ounce Cranberry Liqueur (see recipe below)
Ice, for cocktail shaker
3 Brandied Cranberries (see recipe below), for garnish

Add tequila, Cranberry Puree, and Cranberry Liqueur to a cocktail shaker filled with ice. Shake thoroughly and strain into a chilled martini glass. Garnish with brandied cranberries on a cocktail spear.

Cranberry Puree

Makes 6 cups

3 cups fresh cranberries
1 orange, zested and juiced
6 cups water
3 cups sugar

Combine ingredients in a heavy-bottomed saucepan over medium heat. Cook until cranberries break open and begin to break down, about 8 to 10 minutes. Puree in a blender, and chill until ready to use.

Brandied Cranberries and Cranberry Liqueur

Makes about 20 to 25 berries and about 1 cup liqueur

1 cup fresh cranberries
1/2 cup sugar
1/4 cup water
1/2 cup brandy

Combine cranberries, sugar, water, and 1/4 cup of brandy in a heavy-bottomed saucepan over medium-high heat. Cook just until cranberries start to pop and split open, 5 to 8 minutes, stirring occasionally and watching carefully. Once a couple of berries split open, the rest will open very quickly, so remove from heat immediately and cool to room temperature. The berries should keep their form with just a single split in the skin so they can soak up all the delicious brandy. Once cooled, add remaining 1/4 cup brandy and refrigerate 1 to 2 days before using soaking liqueur for cocktails and cranberries for garnish.

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2012 Mary Sue Milliken and Susan Feniger.  All rights reserved.