Cranberry Slush

I found this recipe on This Week for Dinner and had to try it for Thanksgiving.  It was sooo good!  We're definitely going to be making this each year.  I might try to figure out how to halve the recipe next time though.  It made a ton!  So yummy though.  The cranberry flavor was perfect for dinner.  I have to post the recipe here so I'll always have it.  You'll need a fine wire/mesh strainer for this recipe.  You can find one at Wal-mart for just under $3.00.  There's a reason I know that... :)

Cranberry Slush

There are two versions – the original and the quick. I did the quick version and it’s fantastic.  This is the one she usually uses, too.


Quick Recipe:


- 4 cans whole cranberry sauce
- 3 quarts cranberry juice cocktail
- 2 quarts ginger ale

Run 4 cans of whole cranberry sauce through collander. Discard cranberry skins (or save them for something else.)  Add 2 quarts cranberry juice. Freeze. When ready to serve, mash up frozen cranberries with 1 quart cranberry juice and 2 quarts ginger ale.

*Hint:  When combining the juice and ginger ale with the frozen mixture, do a little at a time so it stays slushy otherwise it won't be as slushy.  You kind of have to mash the frozen mixture with the liquids as you go.

You'll have to push the sauce through with a spoon, leaving just the skins behind.  These can be discarded.
Original Recipe:


- 1 lb cranberries
- 2 cups sugar
- 2 cups water
- 2 quarts cranberry juice cocktail
- 2 quarts ginger ale

Cook cranberries, sugar and water until thickens. Run through collander. Add 1 quart cranberry juice. Freeze. When ready to serve, mash up frozen cranberries with 1 quart cranberry juice and 2 quarts ginger ale.

This is what the cranberry sauce looks like after you run it through the mesh collander.