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Cranberry Slush

 Cranberry Slush
One taste of this sweet icy treat leads to another...and another. My mother-in-law makes it for family gatherings, and it never lasts long. Often, my husband and twin daughters request it as a snack or dessert. It's a refreshing party beverage as well.
7 ServingsPrep: 10 min. Cook: 15 min. + freezing


  • 1 pound fresh or frozen cranberries
  • 2-1/2 cups cold water, divided
  • 3-1/2 cups fresh or frozen unsweetened raspberries
  • 1 envelope unflavored gelatin
  • 2 cups sugar
  • 2 cups ginger ale
  • 1-3/4 cups raspberry ginger ale or additional ginger ale


  • In a large saucepan, cook the cranberries and 1-1/2 cups water over
  • medium heat until the berries pop, about 15 minutes. Stir in
  • raspberries.
  • Transfer to a blender; cover and process until smooth. Strain and
  • discard seeds, reserving juice. Pour the juice into a 2-qt.
  • freezer-proof container; set aside.
  • In a small saucepan, sprinkle gelatin over remaining water. let stand
  • for 1 minute. Stir in sugar. Cook and stir over medium heat until
  • gelatin and sugar are dissolved. Add to berry juice. Stir in ginger
  • ale; cover and freeze.
  • To use frozen slush: Remove from the freezer 1 hour before serving.
  • For each serving, combine 1 cup cranberry slush with 1/4 cup
  • raspberry ginger ale in a glass; stir well. Yield: 7 servings.

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Cranberry Slush (continued)

Nutritional Facts: 1 serving (1 cup) equals 331 calories, trace fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 84 g carbohydrate, 7 g fiber, 2 g protein.