{Thanksgiving Prep} Cranberry Orange Slush
From Jane Maynard, This Week for Dinner
Recipe type: Thanksgiving, Beverage
  • 2 cans whole cranberry sauce
  • 4 cups orange juice
  • 2¼ cups cranberry juice
  • 2¼ cups 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. Add the orange juice, mix well, then freeze until hardened (I always make this part of the slush at least a day or two before Thanksgiving). I freeze the juice in a flat, plastic container so it’s easy to break up later (this recipe fit in an 8½ cup flat tupperware, pictured).
  2. When ready to serve, mash up the frozen juice in a large bowl. I break it up with a butter knife and then smash it with my pastry blender. Add cranberry juice and ginger ale until it’s the consistency you like. I like to keep it on the slushier side and let it melt in the glasses, but feel free to add a bit more than the recipe calls for. Serve immediately! (Mixing the slush is the last thing I do before we sit down to the Thanksgiving table!)
  3. Makes about 12 servings.
Recipe by This Week for Dinner at https://thisweekfordinner.com/thanksgiving-prep-cranberry-orange-slush/