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.
Recipe type: Beverage
Serves: 24 servings
  • 4 cans whole cranberry sauce
  • 3 quarts cranberry juice
  • 2 quarts ginger ale
  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.
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!
Recipe by This Week for Dinner at