Gallery

Recipe Summary

prep:
25 mins
freeze:
5 hrs
Servings:
9
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, cook cranberries and sugar in boiling water for 4 to 5 minutes or until cranberry skins pop. Cool slightly.

    Advertisement
Instructions Checklist
  • Meanwhile, in a small saucepan, combine cold water and gelatin. Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Place cranberry mixture in blender container or food processor bowl. Cover and blend mixture until smooth. Return the pureed mixture to the saucepan. Stir in the gelatin mixture and the ginger ale.

Instructions Checklist
  • Pour cranberry mixture into an 8x8x2-inch baking pan. Cool to room temperature. Freeze until mushy.

Instructions Checklist
Instructions Checklist
  • Transfer the partially frozen mixture to a large, chilled mixing bowl. Beat with electric mixer until smooth, but not melted. Spoon into 9 foil bake cups or return to pan. Freeze until serving time. Makes 9 servings.

Reviews