Everyone seems pretty excited about the Cranberry Slush on my menu, so I think I better get the recipe out there! Plus, it’s one of the items you can make way ahead of time, so it’s perfect for this week’s planning. In fact, you need to make it at least 1-2 days ahead so it has time to freeze.
It’s my Great-Grandma Blomquist’s recipe. Everyone in my family, from coast to coast, serves it on Thanksgiving. Definitely a family tradition and one I’m excited to share!
CRANBERRY SLUSH:
There are two versions – the original and the fast. We always do the fast version and it’s fantastic.
Original Recipe:
- 1 lb cranberries
- 2 cups sugar
- 2 cups water
- 2 quarts cranberry juice
- 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.
Quick Recipe:
- 4 cans whole cranberry sauce
- 3 quarts cranberry juice
- 2 quarts ginger ale
Run 4 cans of whole cranberry sauce through collander. Add 2 quarts cranberry juice. Freeze. When ready to serve, mash up frozen cranberries with 1 quart cranberry juice and 2 quarts ginger ale.
For those of you who like to make it “interesting”…feel free to spike your slush. I have a few friends who evolved dear old grandmother’s recipe with a little alcohol and were quite pleased with the results. Grandma’s rollin’ in her grave!
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
Mmmm. I’m totally making this. My brother-in-law does not drink and I wanted to have something more special for him than root beer. This is perfect!
Comment by Hillary Omdal — November 21, 2008 @ 8:05 am
I’m excited to try this but just have one question. In the quick recipe when you say to mash the frozen cranberries with 1 quart cranberry sauce, you really mean juice right? Also, do you have to use a very fine collander like the one pictured…does it make a difference. Thanks…as you can tell, I’m a VERY, VERY beginner cook!:)
Comment by Gretchen — November 21, 2008 @ 8:49 am
good catch, gretchen. I fixed the recipe – yes, it’s juice!
the post is correct now.
the finer the collander the better it is…you basically are trying to get the skins out of the mix. before I had this fancy collander, I used a tupperware collander with a bigger holes and it seemed to work, although the set up I have pictured is by far the easiest and fastest way to do it.
good luck!
Comment by Jane Maynard — November 21, 2008 @ 9:57 am
I always use cranberry ginger ale. I also add the liquids (ginger ale and cranberry juice) a little at a time (but in correct proportions) so that I can get a very thick slush, which is my preference. Sometimes if you add all the liquid all at once to the mashed frozen mixture it will not be very slushy.
If you live where it is cold you can set the mixed slush outside and it will stay cold and slushy until the calls for seconds…..
Grandma is smiling from on high – she loves it that so many people are going to enjoy this family recipe (even the spiked version would make her smile!)
Comment by Mawa — November 21, 2008 @ 3:37 pm
We like a raspberry jello – substituting part of the water with applesauce (the cold water) and adding raspberries (frozen or fresh) and putting sour cream on top. We hardly ever eat jell-o but this is tasty for T-day or C-day.
Comment by Nancy — November 21, 2008 @ 3:56 pm
My Mom is so excited that I will be making this. She LOVES cranberries and even picks/gathers/harvests (I’m not sure what correct term is…) her own some years at a local “bog”. She is the only person I know who eats them like grapes!
Comment by Collette — November 21, 2008 @ 6:32 pm
someone asked how much this serves…we’ve estimated about 25 6-oz servings. that’s a guess, but should be pretty close!
Comment by Jane Maynard — November 24, 2008 @ 12:51 pm
What a great recipe Jane. So unique and perfect for Thanksgiving. Thanks for sharing it!!
Comment by Potato Chef — November 27, 2008 @ 2:57 pm
[...] first is Cranberry Slush, a drink that is a Thanksgiving staple in my family. Click here to read about it and see the [...]
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