12 oz fresh cranberries, rinsed
1 cup water
1 cup sugar
4 oz tequila, divided
3 oz triple sec, divided
juice of 2 limes
lime wedges, salt and cranberries for garnish
First, make the cranberry syrup. Combine the cranberries, water and sugar in a medium saucepot over high heat. Bring to a boil, then reduce heat and simmer until berries burst and begin to break down. Immediately remove pot from heat and strain. Toss the berries and keep the syrup. Place syrup in the fridge for a couple hours or overnight to cool completely.
To make the margaritas, run the edge of a mason jar with a lime and then dip in salt. Add about a third cup of the cranberry syrup to a cocktail shaker (you be the judge according to how sweet you like your margaritas). Follow with the tequila, triple sec, lime juice and ice. Strain margarita into mason jar and finish with more ice.
**Cranberry syrup can be made up to a week ahead of time and kept in the fridge
active time --- 10 minutes
total time ---- 4 hours