Menu Banner

  1. Thursday, November 15, 2012

    {Thanksgiving Prep} Cranberry Orange Slush

    Every year of my life I have had cranberry slush at Thanksgiving. It’s a tradition from my mom’s side of the family that we all faithfully stand by year after year, and with good reason. This stuff is delicious! Every year I put cranberry slush on my Thanksgiving menu, hoping some people reading will adopt it as one of their own holiday traditions. I think I’ve converted a few of you over the years!

    thanksgiving cranberry orange slush from @janemaynard at thisweekfordinner.com

    Cranberry slush is a great drink to serve when entertaining for the holidays. Cranberry-flavored anything reminds me of the holidays, and this recipe can be easily scaled up to serve lots of people. This year I’ve added a twist to the recipe, creating cranberry orange slush. Orange is another one of those holiday flavors that I love, so I figured throwing it in with cranberry would be a good thing. I was right! The cranberry orange slush is just as good as the original, just less tart with a sweet and fresh hint of orange flavor. I sort of feel like I’m betraying Great-Grandma Blomquist a bit by changing things up, but I’m sure she would approve of this tasty concoction!

    {Thanksgiving Prep} Cranberry Orange Slush
     
    Print
    From Jane Maynard, This Week for Dinner
    Author:
    Recipe type: Thanksgiving, Beverage
    Ingredients
    • 2 cans whole cranberry sauce
    • 4 cups orange juice
    • 2¼ cups cranberry juice
    • 2¼ cups 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. 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.


    I used Tropicana’s Pure Premium orange juice, which is 100% pure Florida orange juice. I love that it is made with fresh oranges. It tastes mighty fine. In fact, I may have taken a few swigs straight from the bottle on occasion. I kind of can’t resist. Connect with the folks at Tropicana at Facebook.com/Tropicana.

     

    Posted by Jane Maynard at 3:31 pm   20 Comments
    Categories: , , , , , Tags: , , , , |

  2. Wednesday, January 31, 2007

    Cranberry Slush


    Cranberry Slush (Original Recipe)
     
    Print
    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. You’ll see there’s an original recipe and a faster, newer version. We always do the fast version.
    Author:
    Recipe type: Beverage
    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 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.

    Cranberry Slush (Quick Recipe)
     
    Print
    Author:
    Recipe type: Beverage
    Ingredients
    • 4 cans whole cranberry sauce
    • 3 quarts cranberry juice
    • 2 quarts ginger ale
    Instructions
    1. 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 sauce and 2 quarts ginger ale.

    Posted by Jane Maynard at 10:41 pm   1 Comment
    Categories: Tags: , , |