My family usually uses the directions on the back of the bag of cranberries (slightly modified) for our Thanksgiving cranberry sauce. Here it is:
1 cup satsuma (or orange) juice
1 cup sugar
1 12 oz bag of fresh cranberries
Add juice and sugar to a medium sized saucepan, stirring constantly while bringing it to a boil. Add the cranberries and bring back to a boil. Lower the heat slightly and cook for ten minutes, until the berries have popped and cooked down. Chill until ready for use.
Before you chill it, however, pull out about a tablespoon of juice per margarita. Chill that separately.
Use this recipe:
2 oz tequila
1 oz triple sec
1 oz lime juice
1 tablespoon agave nectar
1 to 2 tablespoons cranberry sauce
In a cocktail shaker mix all the ingredients and shake well with ice. Pour in a salted rimmed glass. Drop in a couple of the cranberries, if desired, for garnish.