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  1. Thursday, November 20

    Thanksgiving Prep: Cranberry Slush

    cranberry orange slush vert web

    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 (Original Recipe)
     
    This is a Blomquist family tradition (my mom’s family). Can’t have Thanksgiving without it! Make sure you make the frozen cranberry stuff a day or two ahead and have enough room in your freezer to freeze it. This is the original version, but I always use the Quick recipe (see below).
    Author:
    Recipe type: Beverage
    Serves: 24 servings
    Ingredients
    • 1 pound cranberries
    • 2 cups sugar
    • 2 cups water
    • 2 quarts cranberry juice
    • 2 quarts ginger ale
    Instructions
    1. Cook cranberries, sugar and water until thickens. Run through a collander. Add 1 quart cranberry juice. Freeze.
    2. When ready to serve, mash up frozen cranberry mixture with 1 quart cranberry juice and 2 quarts ginger ale.

    Cranberry Slush (Quick Recipe)
     
    [i]This is a Blomquist family tradition (my mom’s family). Can’t have Thanksgiving without it! Make sure you make the frozen cranberry stuff a day or two ahead and have enough room in your freezer to freeze it. This is the Quick recipe that I always use.
    Author:
    Recipe type: Beverage
    Serves: 24 servings
    Ingredients
    • 4 cans whole cranberry sauce
    • 3 quarts cranberry juice
    • 2 quarts ginger ale
    Instructions
    1. Run whole cranberry sauce through a colander (pictured here) or press through a fine sieve with a large spoon (pictured here) over a large bowl. Keep pressing until you just have skins left in the colander/sieve.
    2. Add 2 quarts of the cranberry juice, mix well, then freeze until hardened. You need to make this part at least 1 day ahead of time. I freeze the juice in a flat storage containers so it’s easy to break up later.
    3. When ready to serve, mash up frozen cranberry mixture with 1 quart cranberry sauce and 2 quarts ginger ale.
    Notes
    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 vodka and were quite pleased with the results. Grandma's rollin' in her grave!

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